Marinara Sauce (12 oz)

Meat Sauce (12 oz)

Add Sausage Links

Add 12 Meatballs

Pan of Salad w/ 1 Dressing

Add 5 Chicken Breast

Pan of Salad w/ 2 Dressing

Pan of Salad No Dressing

Salad Dressing (12 oz. cont.)

Loaf of Bread

Sweet Italian sausage, pepperoni, and link sausage in meat sauce tossed with rigatoni and three cheese blend melted over top.

Meat Lovers Pasta

Three salad blend with scallions, water chestnuts, cashews, baked herbed chicken breast.

Chicken Cashew Salad

Baked Chicken, proscuitto, and sun dried tomatoes tossed with pasta in parmesan cream sauce.

Chicken, Proscuitto & Sun Dried Tomatoes

Sweet Italian sausage, mushrooms, and bell peppers sauteed and tossed with marinara sauce and pasta.

Sausage Spaghettini

Classic Mama Z's sauce with bell peppers, onions, fresh mushrooms, tossed with imported Italian spaghettini.

Veggie Mama Z's

Linguine Carbonara

Imported angel hair pasta cooked al dente, tossed with a sauce made from plum tomatoes, basil, garlic, herbs, and extra virgin olive oil.

Pomodoro

Herbed marinated chicken breast, sauteed in garlic butter and olive oil and tossed with scallions, water chestnuts, cashews, herbs and spices, then tossed with imported spaghettini.

Chicken Cashew Pasta

You choose spaghetti or rigatoni with our house-made marinara or meat sauce.

Spaghetti or Rigatoni

Layers of rigatoni, cheeses, and marinara sauce topped with molten mozzarella.

Baked Ziti

Same 17 layers as above but take out the meat and substitute fresh vegetables.

Vegetable Lasagna

A 17 layer pasta casserole of seasoned ricotta, pepperoni, meatballs, Italian sausage, mozzarella, and romano cheeses.

Meat Lasagna

Mild white fish baked and smothered in a Parmesan mushroom cream sauce. Served with a side of bow tie pasta in Parmesan mushroom cream sauce or steamed vegetables.

Tilapia Parmesan

Tender US gulf shrimp sautéed in garlic butter, olive oil & herbs. Tossed with green onions, water chestnuts, fresh mushrooms, cashews & spaghetti pasta.

Shrimp Cashew Pasta

Peel and finely chop the onion and garlic. Set aside.

Prepare the Vegetables

Open the can of whole tomatoes and crush them with your hands or a fork in a bowl. Set aside.

Crush the Tomatoes

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Sauté Onion and Garlic

Add the minced garlic to the saucepan and sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Add Garlic

Stir in the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Mix everything well.

Combine Ingredients

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20-30 minutes, stirring occasionally.

Simmer the Sauce

Canned Whole Tomatoes

Olive Oil

Garlic

Onion

Dried Oregano

Dried Basil

Salt

Black Pepper

Sugar

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent, stirring occasionally. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it is browned and no longer pink, about 7-10 minutes. Drain any excess fat if needed.

Brown the Meat

Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and sugar. If using red wine, add it to the mixture at this point. Mix well to combine all the ingredients.

Add the Tomatoes and Seasonings

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or sugar according to your preference.

Taste and Adjust Seasoning

Once the sauce is ready, serve it hot over your favorite pasta, pizza, or use it as a base for other dishes.

Serve

Ground beef

Olive oil

Onion, chopped

Garlic, minced

Canned crushed tomatoes

Tomato paste

Dried oregano

Dried basil

Black pepper

Red wine (optional)

Gather all the ingredients. If using fresh sausage links, remove them from the packaging.

Prepare the Ingredients

In a large skillet, heat 2 tablespoons of olive oil over medium heat until hot.

Heat the Olive Oil

In a small bowl, mix the garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning mixture all over the sausage links.

Season the Sausages

Place the seasoned sausage links in the hot skillet. Cook for about 8-10 minutes, turning occasionally, until the sausages are browned on all sides and cooked through (internal temperature should reach 160°F or 71°C).

Cook the Sausage Links

If desired, chop fresh parsley and sprinkle it over the cooked sausage links before serving.

Garnish and Serve

Sausage links

Garlic powder

Onion powder

Paprika

Fresh parsley (optional)

Preheat your oven to 400°F (200°C) to ensure it’s hot enough to cook the meatballs thoroughly.

Preheat the Oven

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, chopped parsley, salt, and black pepper. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated.

Mix the Ingredients

Using your hands, shape the mixture into meatballs, about 1 inch in diameter. You should be able to form approximately 12 meatballs from the mixture.

Form the Meatballs

Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Prepare the Baking Sheet

Arrange the formed meatballs on the prepared baking sheet, leaving some space between each meatball for even cooking.

Place Meatballs on the Sheet

Drizzle the olive oil over the meatballs to help them brown and add flavor while baking.

Drizzle with Olive Oil

Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the meatballs are cooked through and browned on the outside.

Bake the Meatballs

Ensure the internal temperature of the meatballs reaches 160°F (70°C) for safe consumption.

Check for Doneness

Remove the meatballs from the oven and let them cool slightly before serving. Enjoy them with pasta, in a sub sandwich, or on their own!

Breadcrumbs

Parmesan cheese, grated

Eggs

Parsley, chopped

Thoroughly wash the mixed salad greens under cold running water. Spin dry in a salad spinner or pat dry with paper towels.

Wash the Salad Greens

Halve the cherry tomatoes and slice the cucumber into thin rounds. Thinly slice the red onion.

Chop the Vegetables

In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and feta cheese. Toss gently to mix.

Combine Salad Ingredients

Drizzle the olive oil over the salad and season with salt and black pepper. Toss again to ensure even distribution.

Season the Salad

Mince the garlic clove finely using a knife or a garlic press.

Prepare the Garlic

In a small bowl, whisk together the lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.

Mix the Dressing

Slowly drizzle in olive oil while whisking continuously to create an emulsion. Adjust seasoning if necessary.

Emulsify the Dressing

Pour the dressing over the salad just before serving or serve it on the side. Toss lightly if adding dressing to the salad.

Serve the Salad

Enjoy your fresh pan of salad with the delicious dressing!

Enjoy

Mixed Salad Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Lemon Juice

Dijon Mustard

Honey

Rinse the chicken breasts under cold water and pat them dry with paper towels.

Prepare the Chicken

In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F or 190°C).

Preheat the Grill

Once the grill is hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute within the chicken.

Rest the Chicken

Sprinkle fresh parsley over the grilled chicken breasts for garnish and serve with your favorite side dishes.

Chicken Breasts

Garlic Powder

Fresh Parsley

Wash and dry the romaine lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.

Prepare the Salad Base

Halve the cherry tomatoes and add them to the bowl. Peel the cucumber, slice it into thin rounds, and add it as well. Thinly slice the red onion and add it to the mixture. Peel and julienne the carrots, then add them to the salad.

Add Vegetables

Crumble the feta cheese over the top of the salad. Add the olives for an extra burst of flavor.

Add Cheese and Olives

In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk or shake until well combined.

Mix Lemon Vinaigrette

In a blender or food processor, add the ripe avocado, Greek yogurt, fresh lime juice, garlic powder, salt, and water. Blend until smooth and creamy.

Prepare Creamy Avocado Dressing

Drizzle both dressings over the salad and toss gently to combine. Serve immediately and enjoy!

Romaine Lettuce

Carrots

Olives

Fresh Lemon Juice

Ripe Avocado

Greek Yogurt

Fresh Lime Juice

Water

Wash the romaine lettuce under cold water. Remove any wilted leaves. Chop the lettuce into bite-sized pieces and place them in a large salad bowl.

Prepare the Romaine Lettuce

Rinse the cherry tomatoes under cold water. Cut each tomato in half and add them to the bowl with the romaine lettuce.

Halve the Cherry Tomatoes

Wash the cucumber thoroughly. Cut the ends off and slice it into thin rounds or half-moons. Add to the salad bowl.

Slice the Cucumber

Wash the bell pepper, remove the seeds and stem, and dice it into small pieces. Add to the bowl.

Dice the Bell Pepper

Peel the red onion and chop it finely. Add it to the salad bowl.

Chop the Red Onion

Wash the fresh parsley and basil under cold water. Pat dry with a paper towel. Chop both herbs finely and add them to the salad bowl.

Chop the Fresh Herbs

Measure out the sunflower seeds and sprinkle them over the salad mixture in the bowl.

Add the Sunflower Seeds

Use two large spoons or salad tongs to gently toss all the ingredients together in the bowl until well mixed.

Toss the Salad

Serve the salad immediately in individual bowls or plates, or place it back into the large bowl for serving.

Romaine lettuce

Cherry tomatoes

Bell pepper (any color)

Red onion

Fresh parsley

Fresh basil

Sunflower seeds

In a medium mixing bowl, add the olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic. Whisk together until well combined.

Combine Base Ingredients

Sprinkle the salt, black pepper, dried oregano, and chopped parsley into the bowl with the base ingredients. Whisk again until all ingredients are thoroughly mixed.

Marinara Sauce (12 Oz)

Meat Sauce (12 Oz)