Click on a Recipe to see it.  Chef's favorites are shown in Red.

Athenian Pasta Salad

Biba’s Ricotta Squash Gnocchi


Diana’s Meat Sauce for Pasta

Fusilli with Garlic, Herb and Caper Sauce

Goat Cheese-Spinach Pasta

Lemon-Parsley Orzo

Macaroni and Cheese

Macaroni Salad

Mushroom Calzone

Pasta Puttanesca

Pasta Rustica

Pasta Salad with Red Pepper and Cucumber

Penne Pasta with Brie, Mushrooms and Arugula

Porcini Mushroom Pasta, Hot or Cold

Sausage Lasagna

Spaghetti Alla Carbonara

Spaghetti Primavera

Spaghetti with Clam Sauce

Spicy Couscous with Raisons

Three Cheese Baked Tortellini

Tortellini with Salami & Cheese

Vegetarian-Cheese Sauce with Corkscrew Pasta

Vegetable Lasagna or Wrap























Macaroni and Cheese

Serves 6 (12)


1/2 pound (3/4) elbow macaroni

2 1/2 cups (3 3/4) canned evaporated milk

1 ½ tablespoons (3) cornstarch

1/4 cup (1/4 + 2T) butter

1/2 tablespoon (3/4) dried onions

1/2 teaspoon (3/4) dry mustard

Optional: 1/4 teaspoon cayenne or to taste

1 tablespoon (1 1/2) Worcestershire

1/4 teaspoon salt

1/8 teaspoon pepper

3 ounces (6) sharp cheddar, shredded

3 ounces (3) gruyere, shredded

Optional: cubed ham


      Slightly under cook macaroni following the directions on the package.  Rinse and drain.

      In saucepan, blend milk, cornstarch, 1/4 cup (3/4) butter, onions, mustard, (cayenne), Worcestershire, salt and pepper.  Bring to boil, stirring.  Take off heat and stir in cheeses.  In large bowl, mix macaroni, ham and cheese sauce.  Pour into greased casserole.

      Put in cold oven.  Bake 350-degrees for 20 minutes. Freezes well.



Spaghetti Alla Carbonara

Serves 4


1/2 pound thick sliced bacon

1 pound spaghetti

2 tablespoons olive oil and 1 tablespoon butter

4 garlic cloves, lightly crushed

1/4 cup dry white wine

3 eggs

4 to 5 tablespoons freshly grated Pecorino Romano cheese

1/2 cup Parmesan cheese, freshly grated

8 to 10 twists black pepper

4 tablespoons parsley, minced

¼ cup milk, warmed


      Cut and discard most of the rind from bacon. Cut bacon meat into ¼-inch strips

      Put oil, butter and garlic in sm pan.  Sauté until garlic is deep golden color, then remove and discard it. Set aside the pan with the oil.  

      Heat bacon in small pan until most of the fat is released and edges are slightly crisp.  Remove bacon with slotted spoon and add it to the pan with the garlic flavored oil.

      Add the wine to pan.  When it has completely boiled away, turn off heat. Set aside.

      Break open eggs into the bowl in which you are later going to toss and serve spaghetti and beat them lightly, adding the two grated cheeses, pepper and parsley.

      When spaghetti is nearly done, start reheating bacon/oil.

      Cook and drain spaghetti, shake away all moisture and add it to the bowl containing the egg mixture.  Toss it rapidly and thoroughly until well coated, then pour the contents of the bacon-oil pan over it.  Toss again with warm milk and serve immediately.



Spaghetti Primavera

Serves 4


18 ounce spaghetti, cooked 

3/4 cup snow peas

1/2 cup zucchini, sliced

1/2 cup baby peas

1/2 cup asparagus, chopped

5 mushrooms, sliced 

1/4 cup pistachio nuts

2 tablespoons olive oil

1 ½ teaspoons garlic, minced

1 medium Roma tomato, chopped

salt and pepper 


1/2 cup half and half or cream

1 ½ teaspoons cornstarch

4 tablespoons Parmesan, grated

2 tablespoons butter


      Sauce: Whisk the half and half with cornstarch. Bring the half and half to a boil in a small saucepan, stirring continuously. Add butter and Parmesan cheese. Remove from stove and set aside.

      Briefly sauté all vegetables separately except the peas; set aside Toast nuts if raw; set aside.

      Heat oil.  Sauté garlic for 1 minute.  Add all the vegetables including the peas; sauté 1 minutes.  Add tomato; sauté 1 minute.  Season with salt and pepper.

      Re-heat the sauce, if necessary. Gently combine the sauce, spaghetti and vegetables, or serve the vegetables on top of the spaghetti mixed with sauce.



Spaghetti with Clam Sauce

Serves 2


3 tablespoons olive oil

1/2 teaspoon garlic, mashed

1/2 cup clam broth

1/8 cup dry white wine

6 ounces cooked clam meat

cooked spaghetti

1 tablespoon butter

1 tablespoon parsley, chopped


      Sauté garlic over med heat for 30 seconds.  Add clam broth and wine.  Reduce liquid to 1/3 C+.  Remove from heat.

      Drain spaghetti; return to pan and stir in butter.   Add clams to spaghetti and toss.  Add salt and pepper to taste.  Sprinkle top with parsley.



Three Cheese Baked Tortellini

Serves 6


18 ounces fresh cheese tortellini, cooked in salted water for 3 ½ minutes.

1 large garlic clove, minced

1 large shallot, finely chopped

2 tablespoons oil

1 each: red, yellow and green bell pepper, roasted, peeled and finely chopped

3 ounces each: good quality smoked Gouda, Gruyere and Muenster, partially frozen and finely shredded

1/2 cup milk

1/3 cup chicken stock

2 tablespoons dry white wine or sherry

1 tablespoon fresh basil, finely sliced

1/2 teaspoon ground pepper


      Sauté garlic, shallot and bell peppers in oil for 4 minutes until tender.  Toss with tortellini.  Toss cheeses with tortellini.

      Boil milk, stock, wine, basil, salt and pepper.  Pour over tortellini-cheese mixture.  Do not stir.

      Pour into greased baking dish.  Cover with foil.   Bake 375-degrees for 20 to 30 minutes or until sides are bubbling. Serve hot.  Add additional milk if tortellini becomes dry.



Sausage Lasagna

Serves 8


15 ounces ricotta

10 ounces thawed spinach,


1 large egg, beaten

1/8 teaspoon pepper

1/8 teaspoon nutmeg

3/4 pound UNCOOKED lasagna noodles

2 cups grated mozzarella

3/4 cup grated Parmesan

3/4 pound uncooked sweet Italian sausage or Italian turkey sausage

3 – 15 ½-ounce jars marinara sauce

1-1/4 cup water

1/2 cup red wine

1/4 teaspoon sugar


      Brake up sausage meat. In large saucepan, sauté sausage 3 to5 minutes until no longer pink and lightly browned.  Drain off excess oil and return sausage to pan.  Add sauce, water, wine and sugar; simmer 10 minutes, stirring occasionally.

      Meanwhile, mix ricotta, 1/2 mozzarella, 1/2 Parmesan, spinach, egg, pepper and nutmeg.

      Layer in order: small amount sauce, single layer of noodles, 1/2 sauce, noodles, all cheese, noodles, sauce.  Top with remaining cheese. Cover dish with foil.  Bake 350-degrees for 60 minutes. Remove foil and let sit for about 15 minutes before serving.














Mushroom Calzone

Serves 6



1-1/2 teaspoon dry yeast

1 tablespoon honey

1 cup warm water between 110 and 115-degrees

1 ½ teaspoons salt

2 ½ to 3 cups flour


1 pound mushrooms, chopped

¼ cup dried porcini mushrooms, rehydrated 

1/2 cup minced onion

2 cloves garlic, crushed

1 pound ricotta cheese

1 package. chopped spinach, cooked and well drained

2 packed cups grated mozzarella

1/2 cup freshly grated Parmesan

salt and pepper

dash of nutmeg

2 tablespoons butter


Mix together in the food processor bowl yeast, honey and water.  Add salt; then mix in flour to workable dough.  Knead 5 minutes.  Cover and set in warm place to rise until doubled, about 1 hour.

      Meanwhile, make the filling.  Sauté mushrooms, porcini, onion and garlic in butter until translucent; drain off liquid.  Combine onion mixture and cheeses in bowl with spinach, mix well and season to taste with salt, pepper and nutmeg.

      Punch dough.  Divide into six pieces and roll out in rounds 7-inch diameter and ¼-inch thick.  Put ¾ cup filling on one half of circle of dough, leaving a ½-inch rim.  Moisten rim with water, fold the empty side over and crimp edge with fork.  Prick calzone. 

      Bake on doubled baking trays with parchment paper at 450-degrees until lightly browned, about 15 to 20 min.  Note:  Bottoms have a tendency to burn.



Athenian Pasta Salad

Serves 4



3/4 cup loosely packed fresh dill

1/2 cup loosely packed fresh mint

1 large garlic clove, minced

3 ounces red onion, cut into 1-inch pieces

1/3 cup olive oil

1 ½ tablespoons fresh lemon juice

1/4 teaspoon salt

ground pepper 

1 pound fusilli pasta, cooked and drained

1 pound large shrimp, shelled, cooked and chopped ½-inch pieces

6 ounces feta cheese, crumbled

Garnish: halved cherry tomatoes, Greek olives

      Marinade: Add dill, mint , garlic and onion to food processor bowl.  Pluse chop about 12 times.  Add oil, lemon juice, salt, pepper; puree for 5 seconds.

      Marinate shrimp in 1/4 cup dressing for 3 hours.  Toss warm fusilli, shrimp and feta with dressing to taste.  Cool.  Garnish with cherry tomatoes halves and Greek olives.  Pass remaining dressing separately.

      Note:  Can be served hot, cold or at room temperature.  No not reheat as fusilli will break apart..



Tortellini with Salami & Cheese

Serves 4


3 large bell peppers: red, green, yellow

4 ounces onion

1/2 cup fresh basil leaves

1/4 cup olive oil

2 tablespoons red wine vinegar

3/4 teaspoon salt

1/8 teaspoon red pepper flakes 

15 ounces frozen cheese tortellini, cooked

2 ounces spicy salami, ¼-inch cubes

2 ounces imported provolone, 1/4-inch cubes


      Char peppers in broiler until black.  Put in paper bag for 10 minutes to steam.  Rub off charred skin.  Cut peppers into 1/4 -inch julienne strips.

      In the food processor bowl, coarsely chop onion with basil, oil, vinegar, salt and pepper using 5 on/off turns.

      Combine peppers, tortellini, salami and provolone in bowl.  Cool to room temperature.  Just before serving add dressing to taste.  Pass remaining dressing separately.



Fusilli with Garlic, Herb and Caper Sauce

Serves 4


1 pound dried fusilli, cooked

1/4 cup olive oil

1 large clove garlic

3 shallots, sliced

1/4 cup drained caper (1 ½ teaspoon liquid reserved)

1/3 cup minced fresh basil

2 tablespoons minced fresh thyme

1 teaspoon dried red pepper flakes

1/3 cup freshly grated Parmesan

3 tablespoons imported Romano cheese


      Sauté garlic and shallots in oil over medium-low heat for 2 minutes.  Add capers and liquid; heat through.  Add drained pasta to skillet.  Mix in basil, thyme and red pepper.  Sprinkle with cheeses.  Note:  Fusilli falls apart when re- heated.



Vegetarian-Cheese Sauce with Corkscrew Pasta


Serves 4

1 medium zucchini

1 Japanese eggplant, peeled

½ medium onion

4 ounces mushrooms

1 large red pepper

1/2 cup Parmesan cheese

1/2 pound curly pasta, cooked

2 tablespoons olive oil

1 cup chickpeas, drained

2/3 cup chicken broth


      Quarter zucchini vertically; slice in feed tube of food processor.  Cut eggplant in half cross-wise; insert in feed tube and slice.  Peel and quarter onion; stand upright in feed tube and slice with firm pressure.  By hand, slice mushrooms and pepper. 

      Sauté onion, pepper, eggplant and mushrooms in oil until tender, about 5 minutes; set aside

      To work bowl add Parmesan and chickpeas with motor running, pour broth slowly through feed tube and puree. 

      Add chickpea mixture and zucchini to vegetables.  Stir to combine and cook 2 minutes to heat through. Serve over pasta.


Alternate Method: Sauté all the vegetables including zucchini until tender.  Puree all vegetables, chickpeas and cheese in food processor, adding chicken broth slowly through the feed tube.  Heat thoroughly and serve over or toss with pasta.



Pasta Salad with Red Pepper and Cucumber


NOTE: This recipe would be best prepared one day before serving.

3/4 cups olive oil

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

salt and pepper

1 pound small shell pasta or other small shape

1 ½ prepared roasted red peppers such as Peloponnese, coarsely chopped

1 small cucumber, peeled, halved, seeded and sliced

1/3 cup red onion, chopped

1/4 cup chopped fresh parsley, preferably Italian

6 ounces feta cheese, crumbled

Anchovy fillets (garnish)

Garnish: Greek


      Whisk together 1/2 cup olive oil, lemon juice, garlic, and salt and pepper to taste. Set dressing aside.

      Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with the remaining 1/4 cup olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

      Add roasted peppers, cucumber, onion and parsley to pasta and mix well. Add reserved dressing and mix thoroughly. Gently stir in most of the cheese, reserving some for garnish. Garnish with anchovy fillets, olives and remaining feta cheese.  Serve cold.




Goat Cheese-Spinach Pasta

Serves 4


1 pound spinach fettuccine

3 bunches fresh spinach leaves, rinsed, dried and coarsely sliced into 2-inch pieces

1/2 cup chicken broth

8 ounces herb goat cheese, broken into chunks

garnish: cherry tomatoes, sliced, room temperature.

salt and pepper


      Cook fettuccine until barely tender. Add spinach and boil 30 seconds. Drain and return to pasta and spinach to the pot.

      Meanwhile, boil chicken broth. Stir in goat cheese until melted and remove from heat. Add cheese mixture to pasta; mix to coat. Spoon pasta onto platter and scatter tomatoes over top. Season with salt and pepper.













Porcini Mushroom Pasta, Hot or Cold

Serves 6

1 pound small shell pasta

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, minced

2 medium garlic cloves, minced 

1 to 2 teaspoon fresh rosemary leaves, minced

1 pound white button mushrooms, stems trimmed and sliced thin

1 ounce dried porcini mushrooms

2 tablespoons minced fresh parsley

1/3 cup Parmesan, grated

salt and pepper


If served hot: mix in cooked peas

If served cold: mix in thinly sliced green onion and finely chopped celery


      Place porcini mushrooms in small bowl and cover with 1 cup hot water. Soak 20 minutes. Gently remove mushrooms from liquid with fork. Wash under cold water if they feel gritty, then chop. Strain soaking liquid through sieve lined with paper towel. Reserve soaking liquid.

      Sauté onion in butter and oil until translucent, about 5 minutes. Add garlic and rosemary; sauté 1 minute. Add sliced mushrooms; sauté until liquid evaporates, about 8 minutes. Add chopped porcini; sauté 1 to 2 minutes. Season with salt and pepper to taste. Add soaking liquid. Bring to simmer. Add cooked pasta and cheese; simmer for 1 to 2 minutes.  Serve garnished with parsley. 

Note:  Good hot or cold.  See additional ingredients above.



Pasta Rustica

Serves 6-8                                                                  Williams-Sonoma


2 tablespoon olive oil

1 yellow onion, chopped

2 garlic cloves, minced

1 pound chicken or turkey Italian sausage, removed from casing and broken into bite-size pieces

2 tablespoons chopped fresh oregano 

¼ teaspoon red pepper flakes

1 can (28 oz.) tomatoes in puree

salt to taste

1 pound. penne pasta, cooked al dente and drained well

1 ¼ cups ricotta cheese

2 cups shredded Fontina cheese

½ cup grated Parmesan


     In large sauté pan (with lid) heat oil. Add onion and cook until golden, about 5 minutes. Add garlic and cook, 1 minute. Add sausage and cook until no longer pink, about 6 minutes. Stir in oregano and red pepper. Add tomatoes with puree and bring to a boil.  Reduce heat and simmer, covered, for 15 minutes. Taste and adjust seasonings. 

     Preheat oven to 350-degrees.  Lightly oil a large, heavy 13x9x2 baking dish.  In a large bowl, toss pasta with sauce, ricotta and fontina.  Spread in baking dish and sprinkle with Parmesan.  Bake until cheeses are melted and tops of pasta are crusty, about 30 minutes.  Let stand 5 minutes before serving.



Pasta Puttanesca

Serves 4                                                                    Martha Stewart

1 pound spaghetti or linguine

3 tablespoon olive oil

6 medium cloves garlic, minced

½ teaspoon crushed red pepper flakes

10 to 12 anchovies, rinsed and minced

1-28oz can diced tomatoes with juice

3 tablespoon capers or chopped green olives, drained

½ cup Greek olives, pitted and coarsely chopped

2 tablespoon coarsely chopped parsley


     Heat oil in large skillet over medium heat.  Add garlic, red pepper flakes and anchovies. Cook, stirring until aromatic, about 1 to 2 minutes. Add tomatoes, capers and olives. Bring to boil.  Lower heat to fast simmer and cook stirring frequently, until thickened, about 5 minutes.

     Meanwhile, Cook pasta in 1 gallon salted boiling water until al dente. Drain.

     Stir sauce into drained pasta. Stir in parsley. Serve immediately.

     Serving Suggestions: Italian turkey sausage sliced on diagonal with spinach salad.















Biba’s Ricotta Squash Gnocchi


Serves 6 to 8 as a side dish                           Biba Caggiano’s Mother

2 pounds butternut squash

1 large egg, lightly beaten

1 cup whole-milk ricotta

¾ cup Pamigiano-Reggiano, grated

5 teaspoons coarse salt

1 2/3+ cups unbleached flour

10 fresh sage leaves, torn

coarse salt

1/3-1/2 cup Parmigiano-Reggiano, grated


     Preheat oven to 375-degreen. Line baking sheet with heavy foil. Cut squash in half lengthwise. Place on baking sheet, cut side down. Cover with foil. Bake until tender, 1 to 1 ½ hours. Let cool slightly; remove and discard seeds and scrape pulp from skin. Place pulp in large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately ¾ cup of the juice.

     In large bowl, combine squash pulp, egg, ricotta, cheese, 2 teaspoons salt, and 1 2/3 cups flour. Mix with wooden spoon or your hands until thoroughly blended together. Transfer mixture to lightly floured board. With your hands, work gently into dough adding more flour if the dough is sticky. Dust dough lightly with flour and place in a bowl. Cover with towel and refrigerate 2 to 3 hours.

     To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly, using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with remaining pieces. Transfer ghocchi to a lightly floured platter or baking sheet.

     Bring a large pot of water to boil over high heat. Add remaining 1 tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until gnocchi rise to the surface, about 1 to 2 minutes. Let cook for just 20 to 30 seconds more.

     While the gnocchi are cooking, make the sauce. Melt mutter in large skillet over medium heat. When it begins to foam, add sage, and stir a few times.

Remove gnocchi from the pot with a slotted spoon, draining off excel water. (If you are not yet ready to serve, place gnocchi on a lightly oiled platter.)  Place in skillet. Season lightly with salt and add a small handful of cheese. Stir over medium heat until gnocchi are well coated with butter. Adjust for seasoning.



Lemon-Parsley Orzo


Serves 8                                                                  Cooks Illustrated


4 cups chicken broth

4 cups water

2 cups orzo

1 tablespoon butter

½ cup minced parsley

grated rind of 1 lemon

salt and fresh ground pepper


Bring stock and water to boil. Add salt and orzo.  Cook uncovered for 10 to 12 minutes. Drain thoroughly; save liquid.  Toss with butter, lemon rind, parsley and lots of pepper to taste and a little salt if needed.  Add a little cooking liquid if too day. Serve immediately.  Good with lamb dishes.


Spicy Couscous with Raisons

Serves 6 (2)

1 onion, finely chopped

1 tablespoon olive oil

Optional: ½ cup sliced almonds

½ cup raisins

1 ½ teaspoons ground cumin

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

About 3 ¼ cups chicken broth (3/4 cup)

2 tablespoons butter (1 ½ teaspoons)

2 cups couscous (1/2 cup)


       Sauté onion in oil until golden, about 5 minutes. Add almonds and raisins; cook one minute. Add cumin, turmeric and cinnamon and continue to cook, stirring, until almonds and spices are just toasted, about one minute more.

          Add 3 cups broth and butter and bring mixture to boil over high heat. Stir in couscous, cover the pan, and remove the pan from the heat. Let stand until all of the liquid has been absorbed, at least 5 minutes, or up to 1 hour. Fluff with a fork before serving.


Macaroni Salad

Serves 4


7 ounce elbow macaroni, cooked, drained and rinsed

2 tablespoon vinegar

1/2 cup chopped green pepper

1/4 cup diced celery

2 tablespoon pickle relish

Optional: 1 small jar chopped pimento

2 tablespoons minced green onion

1/2 cup each: diced cheddar cheese, cubed Polish sausage

2/3 cup mayonnaise


      Add vinegar to macaroni and mix lightly; let stand 10 minutes.  Stir in the remaining ingredients. 

Variation: Instead of mayonnaise try basil olive oil.



Diana’s Meat Sauce for Pasta

Serves 8


1 pound stew meat

olive oil

1 can beef broth

seasonings: carrot, onion, parsley, celery 


3 large garlic cloves, minced

1 tablespoon olive oil

1 28 ounce can S&W Ready-Cut tomatoes

1 tablespoon oregano

½ teaspoon sugar

1 teaspoon cinnamon

¼ teaspoon cayenne 

3 cups tomato sauce

1 ½ tablespoons sherry vinegar

salt and pepper

1 pound rigatoni

1 tablespoon butter

garnish: minced parsley


     Meat: Dry off the meat with paper towels; lightly season with salt and pepper. Brown meat in olive oil. Add beef broth and seasonings.  Bring to a boil and simmer, covered, for about 2 hours or until very tender. Drain saving the liquid. Let the meat cool somewhat; chop the vegetables and shred the meat with your hands.  Set aside.

     Sauce: Sauté garlic in olive oil. Add tomatoes, oregano, sugar, cinnamon, cayenne. Reduce until the tomatoes are the consistency of tomato paste; stirring occasionally. Transfer the sauce to a large heavy saucepan. Add the meat-vegetables mixture, drained liquid and tomato sauce. Simmer covered 8 to 10 minutes. Stir in sherry vinegar.  Season to taste.

     Meanwhile, bring a gallon of salted to water to boil. Add rigatoni and simmer until still firm, about 15 minutes. Drain and return to the pot tossing with the butter.

     Serve sauce on top of rigatoni garnished with parsley.




Serves 6 (2)


1 onion, finely chopped

1 tablespoon olive oil

½ cup raisins,

1 ½ teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

about 3 ¼ cups chicken broth (3/4 cup)

2 tablespoons butter (1 ½ teaspoon)

2 cups couscous (1/2 cup)

     Soak raisins in hot water for 15 minutes; drain. Sauté onion in oil until golden, about 5 minutes. Add raisins cooking 1 minute. Add cumin, turmeric and cinnamon and continue to cook, stirring, until spices are just toasted, about one minute more. (If making ahead, add about ¼ cup broth to help remove the seasonings from the pan, then transfer the cooled mixture to airtight container, chill up to 3 days or freeze up to a month.)

     Add 3 cups broth and butter and bring mixture to boil over high heat. Stir in couscous, cover the pan, and remove it from the heat. Let stand until all of the liquid has been absorbed, at least 5 minutes, or up to 1 hour. Fluff with a fork before serving.


Vegetable Lasagna or Wrap

Serves 2


fresh pasta sheets cut into 18 4-inch squares or 2 medium four tortillas

2 roasted red peppers, quartered

1 large portabella mushroom, stem discarded, thinly sliced

1 cup packed fresh baby spinach

salt and pepper

olive oil

4 ounces goat cheese with herbs and garlic, cut into 8 pieces



frisee lettuce

sliced pimento green olives

2 tablespoons olive oil

1 tablespoon fresh lemon juice

salt and pepper

       If using pasta, bring ½ gallon water to boil. Add pasta sheets and return to a boil.  Simmer 2-3 minutes. Drain and pat dry with paper towels.

       Sauté mushrooms in olive oil. Lightly salt and pepper all vegetables.

       Whisk together the 1 tablespoons lemon juice and 2 tablespoons olive oil. Add salt and pepper to taste. Set aside.

       For each lasagna: Starting with one pasta sheet, layer 2 pieces of red pepper, pasta sheet, ¼ mushrooms, pasta sheet, spinach, pasta sheet, 2 pieces cheese, pasta sheet. Repeat so that you have 9 layers of pasta including a pasta sheet on top. Press down the layers. Cover the lasagna with plastic wrap and microwave until hot, about 1 minute. Remove plastic wrap and top with about ¼ cup frisee and sliced olive. Pour 1 ½ tablespoons of dressing on top. Serve.

       For each wrap: Soften tortilla in microwave for about 20 seconds. Add 4 pieces of pepper, ½ mushrooms, ½ cup spinach and 4 pieces of cheese. Roll tightly. Cut in half on the diagonal. Garnish with frisee, olives and lemon dressing.












Penne Pasta with Brie, Mushrooms and Arugula

Serves 4 

12 ounces penne pasta

1 tablespoon plus 1 teaspoon olive oil

1 pound maitake (farmers’ market) or crimini mushrooms, cleaned and quartered

1 small red onion, peeled, thinly sliced

½ cup dry white wine

½ teaspoon kosher or sea salt

¼ teaspoon freshly ground black pepper

8 ounces brie

4 cups baby arugula, rinsed, patted dry 

           Cook pasta according to package directions. Reserve ½ cup cooking water. Drain pasta. Return to pot. Stir in cooking water.  If you are not ready to serve, cover the pot and set aside.

           Meanwhile, in a large non-stick skillet heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion. Cook tossing occasionally for 2 to 3 minutes or until mashrooms begin to release juices. Add wine, salt and pepper. Cook for 5 to 6 minutes or until mushrooms begin to brown.

           Discard rind from cheese and cut into ½-inch cubes. Heat 1 teaspoon olive oil in a small non-stick pan over low heat. Add cheese, stirring continuously until melted. Toss melted cheese with pasta.  Stir in mushroom mixture and arugula. Serve immediately.