Sea Salt Caramel Cheesecake

Fresh shrimp and zucchini sautéed in a garlic and white wine sauce, tossed with gluten – free penne.

Seafood Penne

Sautéed with garlic, cherry tomatoes, roasted peppers, onions, and mushrooms in our homemade marinara sauce, served with gluten – free penne.

Penne Alla Elizabeth

Ham and mushrooms in a light cream sauce, served with gluten – free penne.

Penne Alla Panna

Rosemary incrusted salmon, drizzled with extra virgin olive oil, served with a side of vegetables.

Grilled Salmon

Southern Italian hearty, spicy tomato sauce, served with gluten – free penne.

Penne Classica

Steamed shrimp served with homemade cocktail sauce.

Shrimp Cocktail

Fresh clams and mussels, garlic, extra virgin olive oil, and white wine.

Mussels & Clams

Freshly sliced chicken, layered with prosciutto and mushrooms, baked in a homemade tomato sauce and mozzarella.

Chicken Sorrentino

Freshly sliced mozzarella cheese paired with tomato slices and basil, drizzled with a balsamic vinegar glaze.

Caprese

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt in a bowl. Pour in the melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 10 minutes. Remove from oven and let cool while preparing filling. Keep oven set to 325°F (160°C).

Reduce oven temperature to 300°F (150°C) if desired for gentler baking (optional). Place a kettle of water on to boil for a water bath.

In a large bowl or stand mixer fitted with a paddle, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Prepare the cream cheese

Add 1 cup granulated sugar and continue beating on medium speed until combined and slightly creamy, about 1–2 minutes. Scrape down the bowl.

Mix in the sour cream, warm heavy cream, vanilla extract, lemon juice (if using) and 1/2 teaspoon fine sea salt on low speed just until incorporated.

Add the flour and mix briefly to incorporate.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overbeat; stop as soon as the mixture is smooth and homogeneous.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. If you have a small torch, you can pop visible bubbles before baking.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (cover bottom and sides up to avoid leaks). Place the wrapped pan in a larger roasting pan and pour in enough hot boiling water to come about halfway up the side of the springform pan.

Bake in the preheated oven (300°F/150°C) until the edges are set and the center still slightly jiggles (just a bit) when gently shaken, about 50–70 minutes depending on oven. Start checking at 50 minutes.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking.

After an hour, remove the cheesecake from the water bath and unwrap foil. Run a thin knife around the edge to loosen from the pan (this helps prevent cracks as it cools). Let cool to room temperature on a wire rack, then refrigerate at least 6 hours or overnight (ideally 12 hours) until fully set.

While the cheesecake cools (or up to a week ahead), make the caramel: place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and then turns an amber color; this takes roughly 8–12 minutes. Watch carefully to avoid burning.

When the sugar reaches a deep amber, immediately remove the pan from heat and carefully add the cubed butter (it will bubble vigorously). Stir until butter is melted and combined.

Slowly and carefully pour in the warm 1/2 cup heavy cream while stirring — mixture will bubble strongly. Return to low heat briefly to incorporate, about 30 seconds.

Stir in 1 teaspoon vanilla extract and 1 teaspoon coarse sea salt. Taste and adjust salt if desired. Let caramel cool slightly before using; it will thicken as it cools. Reserve about 1/4 cup for drizzling and keep remaining sauce at room temperature (or refrigerate and gently rewarm).

Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired. Spread or pour most of the cooled caramel sauce over the top, smoothing it to the edges.

Sprinkle the top lightly with the 1/4 teaspoon coarse sea salt flakes for the sea-salt finish—start with less and add more to taste.

Drizzle the reserved 1/4 cup caramel and add dollops of whipped cream around the edge if using. For a decorative look, pipe whipped cream rosettes and place a small pinch of sea salt on each.

Let the assembled cheesecake sit about 10–15 minutes to allow caramel to set slightly before slicing. Use a hot, clean knife (dip in hot water and dry between cuts) to make neat slices.

Store leftovers covered in the refrigerator up to 4 days (caramel may be kept separately at room temperature for up to 3 days or refrigerated and gently warmed before serving).

graham cracker crumbs

granulated sugar

unsalted butter, melted

fine sea salt

cream cheese, full-fat, room temperature

sour cream

heavy cream

large eggs

vanilla extract

all-purpose flour

lemon juice (optional, for brightness)

water

unsalted butter, cubed

heavy cream, warm

coarse sea salt (flake)

coarse sea salt (for sprinkling)

extra caramel for drizzling

whipped cream (optional)

Bring 4 cups of water and 1 tbsp kosher salt to a rolling boil in a large pot. Add 12 oz gluten-free penne and cook until just al dente according to package instructions (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

Pat 1 lb shrimp dry with paper towels and season lightly with a pinch of salt and 1/2 tsp black pepper. Trim the ends of 1 medium zucchini and cut into half-moons about 1/4-inch thick. Finely mince 1 small shallot and mince 4 garlic cloves.

Prep shrimp and vegetables

Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced zucchini and a pinch of salt; sauté, stirring occasionally, until edges are golden and zucchini is just tender, about 3–4 minutes. Transfer zucchini to a plate and set aside.

Sauté zucchini

In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, add the shrimp in a single layer and cook without moving for 1–2 minutes until the underside is pink and seared. Flip shrimp and cook another 1–2 minutes until opaque and just cooked through. Remove shrimp to the plate with zucchini.

Cook shrimp

Reduce heat to medium. Add the minced shallot to the skillet and sauté 1–2 minutes until softened. Add the minced garlic and 1 tsp red pepper flakes and cook 30 seconds until fragrant. Pour in 1 cup dry white wine, scraping up any browned bits from the pan. Let the wine simmer and reduce by about half, 3–4 minutes.

Build sauce

Stir in 2 tsp lemon juice and 1 tsp lemon zest. Return the zucchini and shrimp to the skillet. Add up to 1 cup reserved pasta water a little at a time to loosen the sauce as needed (start with 1/2 cup). Toss in the drained penne, gently combining everything so the sauce coats the pasta. If sauce seems thin, simmer another 1–2 minutes to reduce slightly; if too thick, add more reserved pasta water.

Finish sauce

Stir in 2 tbsp chopped fresh parsley, remaining 1/2 tsp black pepper, and adjust salt to taste (use the 3 pinches of salt as a guide). If desired, stir in the optional 1 oz grated Parmesan for a slightly creamier finish. Remove from heat.

Season and garnish

Divide the Seafood Penne among 4 warmed bowls (servings). Drizzle with a small extra drizzle of olive oil if desired and sprinkle additional parsley or red pepper flakes to taste. Serve immediately with lemon wedges on the side.

gluten-free penne

kosher salt (for pasta water)

large shrimp (peeled, deveined, tails removed)

zucchini

shallot

garlic

extra-virgin olive oil

unsalted butter

dry white wine

lemon juice

lemon zest

red pepper flakes

salt

black pepper

chopped fresh parsley

reserved pasta cooking water

grated Parmesan (optional, for serving)

In a large pot, bring 4 cups water to a rolling boil. Add 1 tablespoon kosher salt.

Bring water to a boil

Add 12 oz gluten-free penne and cook according to package instructions until al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.

Cook penne

Before draining, reserve 1/2 cup of the pasta cooking water. Drain the penne and set aside.

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large wide skillet over medium heat. Add 1 cup diced yellow onion and sauté 4–5 minutes until translucent. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Sauté onions and garlic

Add 8 oz sliced mushrooms and 1 tablespoon olive oil if skillet looks dry. Sauté 5–7 minutes until mushrooms release liquid and begin to brown. Season lightly with a pinch of salt.

Cook mushrooms

Add 1.5 cups halved cherry tomatoes and 3 oz sliced roasted red peppers. Increase heat to medium-high and cook 3–4 minutes until tomatoes soften and begin to blister.

Add tomatoes and roasted peppers

Stir in 1/4 teaspoon crushed red pepper flakes and 1/2 cup torn fresh basil, reserving a small amount of basil for garnish.

Pour in 2 cups homemade marinara sauce and 1/2 cup low-sodium broth. Stir to combine with the sautéed vegetables. Bring to a gentle simmer and let cook 4–6 minutes so flavors meld and sauce reduces slightly.

Add marinara and simmer

Add 1/2 cup reserved pasta water as needed to loosen the sauce and create a silky emulsion. Stir for 1–2 minutes until sauce is cohesive.

Adjust texture with pasta water

Add drained penne directly to the skillet. Toss or gently fold the pasta into the sauce over low heat so every piece is coated, 1–2 minutes. If sauce seems dry, add a tablespoon of pasta water at a time.

Combine with penne

Taste and adjust seasoning with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, or to taste.

Remove from heat. Stir in remaining 1 tablespoon olive oil for shine and richness if desired. Fold in remaining torn basil.

Divide the penne alla Elizabeth among warmed plates or bowls. Sprinkle optional 1/2 cup grated Parmesan or Pecorino over each portion, and garnish with a few whole basil leaves and an extra pinch of crushed red pepper if desired.

yellow onion

garlic cloves, minced

cremini or white mushrooms, sliced

cherry tomatoes, halved

roasted red peppers, sliced (jarred or homemade)

fresh basil leaves, torn

crushed red pepper flakes

homemade marinara sauce

low-sodium vegetable or chicken broth

freshly ground black pepper

grated Parmesan or Pecorino (optional, omit for dairy-free)

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz gluten-free penne and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Boil pasta

While the pasta cooks, finely chop 1 small yellow onion and mince 2 cloves garlic. Slice 8 oz baby bella mushrooms and dice 6 oz ham into roughly 1/2-inch pieces.

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon olive oil. When the butter foams and oil shimmers, add the chopped onion. Sauté 4–5 minutes until translucent and beginning to soften.

Add the sliced mushrooms to the skillet and increase heat to medium-high. Cook 5–6 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.

Stir in the minced garlic and diced ham. Cook 1–2 minutes until the garlic is fragrant and the ham warms through and gains a little color.

Reduce heat to medium-low. Pour in 1 cup heavy cream and 1 cup milk, stirring to combine. Add 1 teaspoon Italian seasoning and let the mixture come to a gentle simmer — do not boil vigorously. Simmer 3–4 minutes until the sauce slightly thickens.

Stir in 3 tablespoons freshly grated Parmesan cheese until melted and integrated. Taste and season with freshly ground black pepper (about 1 teaspoon) and salt as needed. If the sauce seems too thick, add up to 1/2–1 cup reserved pasta water, a few tablespoons at a time, until you reach a silky sauce that will coat the pasta.

Add the drained penne to the skillet and toss gently over low heat so the pasta is fully coated and heated through, 1–2 minutes. If necessary, add more reserved pasta water to loosen the sauce and help it adhere to the pasta.

Remove from heat. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest, if using. Adjust final seasoning.

Serve immediately, passing additional grated Parmesan at the table.

small yellow onion

baby bella (cremini) mushrooms, sliced

hot-pack ham, diced

milk (whole or 2%)

freshly grated Parmesan cheese

Italian seasoning

salt (to taste)

fresh flat-leaf parsley, chopped

lemon zest (optional)

In a small bowl, combine finely chopped fresh rosemary, minced garlic, lemon zest and 2 tablespoons extra virgin olive oil. Mix into a loose paste. Season the paste with 1/2 teaspoon coarse kosher salt and 1/4 teaspoon black pepper. Set aside to let flavors marry for 5–10 minutes.

Prep the herb crust

Pat salmon fillets dry with paper towels. Brush both sides lightly with the remaining 1 tablespoon olive oil. Season the flesh side with remaining 1/2 teaspoon kosher salt and 3/4 teaspoon black pepper. Press the rosemary-garlic paste firmly onto the flesh side of each fillet in an even layer.

Season fillets

If using a grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet (cast iron), heat over medium-high until hot and add a thin film of oil to the pan.

Preheat grill or skillet

Place fillets skin-side down on the grill or in the skillet. For 6–8 oz fillets about 3/4–1 inch thick: grill 4–5 minutes skin-side down without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up. Carefully flip and cook 1–2 minutes more, or until just cooked through (internal temp 125–130°F / 52–54°C for medium). If you prefer well done, cook 2–3 minutes after flipping. Remove to a warm plate and tent loosely with foil for 2–3 minutes to rest.

Cook the salmon

Drizzle each fillet with 1/2 tablespoon extra virgin olive oil and squeeze a lemon wedge over the top. Garnish with a rosemary sprig.

Finish

While the salmon rests, toss broccoli florets, halved baby carrots and sliced zucchini in a large bowl with 1 1/2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 3/4 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Prep vegetables

Options: a) Grill: place vegetables in a grill basket over medium-high heat and cook 6–8 minutes, shaking occasionally, until tender-crisp and slightly charred. b) Roast: spread on a baking sheet and roast at 425°F / 220°C for 12–15 minutes, stirring halfway. c) Sauté: heat a skillet over medium-high and cook vegetables 6–8 minutes, stirring, until tender-crisp. Taste and adjust seasoning with remaining salt and pepper as needed.

Cook vegetables

Arrange vegetables alongside the salmon fillets. Spoon any resting juices from the salmon plate over the vegetables if desired.

Plate

Serve each rosemary-crusted salmon fillet with a portion of the vegetables. Provide remaining lemon wedges at the table and an extra drizzle of olive oil to taste.

salmon fillets (skin-on, 6–8 oz each)

fresh rosemary (finely chopped)

garlic (minced)

extra virgin olive oil

coarse kosher salt

broccoli florets (bite-sized)

baby carrots (halved lengthwise if large)

zucchini (sliced 1/2 inch)

extra virgin olive oil (for drizzling)

lemon wedges

fresh rosemary sprigs (garnish)

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tbsp kosher salt.

Boil pasta water

Add 12 oz gluten-free penne and cook according to package directions minus 1 minute (aim for al dente). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Warm 3 tbsp extra-virgin olive oil in a large sauté pan or shallow saucepan over medium heat. Add 1 cup finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30–45 seconds — do not brown.

Sweat aromatics

Stir in 1 tsp crushed red pepper flakes and 1 tsp sweet paprika, cook 20–30 seconds to bloom the spices. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until it darkens slightly to remove raw flavor.

Add spices and tomato paste

Pour in one 28 oz can of crushed tomatoes and 1 cup vegetable broth (or water). Stir to combine and bring to a gentle simmer.

Build the sauce

Add 1 tsp dried oregano, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp sugar (if using). Reduce heat to low and simmer, uncovered, stirring occasionally, 18–25 minutes to concentrate flavors and thicken slightly.

Season and simmer

Remove from heat. Stir in 8 torn basil leaves and 1 tbsp unsalted butter (optional) until melted and incorporated. Taste and adjust salt, pepper, or sugar as needed.

Return the pan with sauce to low-medium heat. Add the drained penne to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until the desired consistency that lightly clings to the pasta is reached (use up to 1/2 cup). Cook together 1–2 minutes to marry flavors.

Toss pasta with sauce

Divide the sauced penne among 4 warm plates or bowls (servings below). Sprinkle each portion with about 1/4 cup freshly grated Pecorino or Parmesan, tear or place 1 fresh basil leaf on top, and finish with a light drizzle (about 1 tsp total) of extra-virgin olive oil.