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Parmesan Bread

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Vegetable Sauté

Roasted eggplant spread, marinated tomatoes with garlic & fresh basil

Rigatoni Zuccati

Mushroom Chilly Pizza

Spe. Cheesy Cheese

Roasted Butternut Squash

Whole Grain Pasta

Banana Waffles

Tortellini Gorgonzola

Chicken BBQ Special

Cheese Garlic Bread

Spaghetti Marinara

Bruschetta Classico

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Crumbled Sausage

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Sautéed Spinach

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5-10 minutes until frothy.

Prepare Yeast Mixture

In a large mixing bowl, combine the all-purpose flour, salt, black pepper, and Italian herbs.

Mix Dry Ingredients

Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Mix until a dough begins to form.

Combine Ingredients

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

First Rise

Once risen, punch down the dough, then fold in the grated Parmesan cheese. Shape into a loaf or place in a bread pan.

Shape and Add Cheese

Cover the shaped dough and let it rise again for about 30-45 minutes.

Second Rise

Preheat Oven

Bake the bread for 25-30 minutes or until golden brown and sounds hollow when tapped on the bottom.

Bake the Bread

Remove from the oven, let it cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.

Cool and Serve

all-purpose flour

active dry yeast

warm water

olive oil

Grated Parmesan cheese

salt

black pepper

Italian herbs (optional)

Wash and slice all vegetables as indicated in the ingredients list.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Sauté the Garlic

Add the bell peppers, zucchini, carrots, and broccoli to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Add the Vegetables

Pour in the soy sauce, and season with salt and black pepper. Stir well to combine.

Season the Sauté

Remove from heat, garnish with fresh parsley, and serve hot.

Garnish and Serve

Olive oil

Garlic, minced

Bell peppers, sliced

Zucchini, sliced

Carrots, sliced

Broccoli florets

Soy sauce

Salt

Black pepper

Fresh parsley, chopped

Preheat the oven to 400°F (200°C). Slice the eggplant into rounds, sprinkle with salt, and let it sit for about 20 minutes to draw out moisture. Rinse and pat dry. Toss with 2 tablespoons of olive oil and roast in the preheated oven for about 25-30 minutes, or until golden and tender.

Roast the Eggplant

While the eggplant is roasting, chop the cherry tomatoes in half. In a bowl, combine the tomatoes with minced garlic, balsamic vinegar, remaining olive oil, and freshly chopped basil. Season with salt and black pepper to taste. Let it marinate for at least 15 minutes.

Prepare the Tomato Marinade

In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and reserve a small cup of the pasta water.

Cook the Rigatoni

In a large serving bowl, mix the cooked rigatoni with the roasted eggplant and marinated tomatoes. If needed, add a bit of reserved pasta water to loosen the mixture. Toss gently and garnish with additional fresh basil before serving.

Combine and Serve

Rigatoni pasta

Eggplant

Garlic

Cherry tomatoes

Fresh basil leaves

Balsamic vinegar

Preheat the Oven

Roll out the pizza dough on a floured surface to your desired thickness and shape.

Prepare the Pizza Base

Spread the roasted eggplant spread evenly over the base of the pizza.

Assemble the Pizza

Layer the sliced mushrooms, marinated tomatoes, and minced garlic over the eggplant spread.

Add Toppings

Drizzle olive oil over the toppings and season with salt and black pepper to taste.

Season

Top with shredded mozzarella cheese and sprinkle chopped basil leaves on top.

Add Cheese and Basil

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is melted.

Bake the Pizza

Remove from the oven, let it cool for a few minutes, slice, and serve hot.

Serve

Pizza dough

Roasted eggplant spread

Fresh mushrooms, sliced

Marinated tomatoes, chopped

Fresh basil leaves, chopped

Mozzarella cheese, shredded

Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh in a crosshatch pattern. Brush with olive oil and sprinkle with salt and pepper. Place the eggplant halves cut-side down on a baking sheet and roast for 30-35 minutes until soft.

While the eggplant is roasting, chop the cherry tomatoes in halves and place them in a mixing bowl. Mince the garlic cloves and add to the bowl along with balsamic vinegar and chopped fresh basil. Stir to combine and let marinate for at least 15 minutes.

Once the eggplant is done roasting, let it cool slightly, then scoop out the flesh into a bowl. Mash the eggplant with a fork and mix in additional olive oil, salt, and pepper to taste. You may also add some crumbled feta cheese for extra creaminess.

Make the Eggplant Spread

Spread the roasted eggplant mixture onto a serving platter. Top with the marinated tomatoes and their juices. Crumble additional feta cheese over the top if desired and garnish with fresh basil leaves.

Assemble the Dish

Feta cheese

Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil, salt, and pepper.

Prepare the Butternut Squash

Place the squash cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, until tender.

Roast the Squash

While the squash is roasting, cut the eggplant into cubes, toss with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes until soft. Blend the roasted eggplant with garlic and a drizzle of olive oil until smooth.

Prepare the Eggplant Spread

Chop the tomatoes and mix them with minced garlic, chopped fresh basil, balsamic vinegar, salt, and pepper. Let them marinate for at least 15 minutes.

Marinate the Tomatoes

Once the butternut squash is done roasting, scoop out some of the flesh, mix it with the roasted eggplant spread, and top with marinated tomatoes. Serve warm.

Butternut Squash

Olive Oil

Black Pepper

Fresh Basil

Tomatoes

Balsamic Vinegar

Preheat your oven to 400°F (200°C). Cut the eggplant into cubes and toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, until golden and tender.

While the eggplant is roasting, slice the cherry tomatoes in half. In a bowl, combine the tomato halves, minced garlic, remaining olive oil, balsamic vinegar, fresh basil, salt, and pepper. Let this mixture marinate for at least 15 minutes.

Prepare the Marinated Tomatoes

In a large pot, bring salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large serving bowl, combine the cooked pasta with the roasted eggplant and marinated tomato mixture. Toss gently to combine. Adjust seasoning with additional salt and pepper if necessary. Serve warm or at room temperature.

Whole grain pasta

Garlic cloves

Preheat your waffle iron according to the manufacturer's instructions.

Prepare the Waffle Iron

In a large bowl, mash the ripe bananas until smooth.

Mash the Bananas

In a separate bowl, whisk together the flour, baking powder, salt, and sugar.

In the bowl with the mashed bananas, add the milk, eggs, melted butter, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.

Combine Wet and Dry Mixtures

Pour the appropriate amount of batter into the preheated waffle iron and cook according to the manufacturer's instructions, usually 4-5 minutes, until golden brown.

Cook the Waffles

Remove the waffles from the iron and serve warm with your favorite toppings, such as syrup, fresh fruit, or whipped cream.

ripe bananas

baking powder

sugar

milk

eggs

melted butter

vanilla extract

Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise, score the flesh, and brush with olive oil. Roast for 25-30 minutes until tender. Scoop out the flesh and blend with salt, pepper, and a bit of olive oil until smooth.

Prepare the Roasted Eggplant Spread

Halve the cherry tomatoes and place them in a bowl. Mince the garlic and add it to the tomatoes along with chopped fresh basil, olive oil, salt, and pepper. Let marinate for at least 15 minutes.

In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

Cook the Tortellini

In a large bowl, mix the cooked tortellini with the roasted eggplant spread and crumbled Gorgonzola cheese. Top with the marinated tomatoes and garnish with fresh basil. Serve warm.

Tortellini

Gorgonzola cheese

Fresh basil

In a bowl, combine olive oil, balsamic vinegar, salt, pepper, and honey. Add chicken breasts and coat well. Cover and marinate for at least 30 minutes.

Marinate the Chicken

Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until tender. Once cooled, scoop out the flesh and blend it until smooth.

Dice the tomatoes and mince the garlic. In a bowl, combine tomatoes, minced garlic, and chopped basil. Drizzle with olive oil, season with salt and pepper, and toss gently.

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side, or until fully cooked and juices run clear.

Grill the Chicken

On a plate, spread a generous amount of roasted eggplant spread. Top with grilled chicken and spoon the marinated tomato mixture over the top. Garnish with extra basil if desired.

Chicken breasts

Honey

In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes. Mix until well combined.

Prepare the Garlic Butter

Slice the baguette in half lengthwise. Spread the garlic butter mixture evenly over the cut sides of the bread.

Prepare the Bread

Sprinkle the shredded mozzarella cheese generously over the buttered sides of the bread.

Add Cheese

Place the prepared baguette halves on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly and the edges of the bread are golden brown.

Bake

Remove from the oven, let cool for a few minutes, then slice and serve warm.

French baguette

Unsalted butter

Garlic cloves, minced

Shredded mozzarella cheese

Red pepper flakes

Preheat your oven to 400°F (200°C). Slice the eggplant into 1-inch thick rounds and brush both sides with olive oil. Place on a baking sheet and roast for 25-30 minutes until tender and slightly browned.

Prepare the Eggplant

While the eggplant is roasting, chop the tomatoes into chunks and place them in a bowl. Mince the garlic and add it to the tomatoes along with a drizzle of olive oil, salt, and black pepper. Tear the fresh basil leaves and add them to the mixture. Allow to marinate for at least 15 minutes.

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.

Cook the Spaghetti

In a large serving bowl, combine the drained spaghetti, roasted eggplant, and marinated tomatoes. Toss gently to combine, adding reserved pasta water as needed to create a light sauce. Adjust seasoning with salt and pepper if needed.

Top with additional fresh basil if desired and serve immediately.

Spaghetti

Preheat your oven to 400°F (200°C). Cut the eggplant in half, drizzle olive oil on the cut sides, and sprinkle with salt. Place cut-side down on a baking sheet and roast for 25-30 minutes, until soft.

While the eggplant is roasting, chop the tomatoes and garlic. In a bowl, combine tomatoes, minced garlic, fresh basil, balsamic vinegar, salt, and black pepper. Mix well and set aside.

Prepare the Tomato Mixture

Once the eggplant is roasted, scoop out the flesh and mix it into the tomato mixture. Adjust seasoning if needed. Serve the eggplant spread on toasted bread slices topped with the tomato mixture.

In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage, breaking it apart with a wooden spoon.

Prepare the Sausage

Cook the sausage until browned and fully cooked, about 8-10 minutes. Stir occasionally to ensure even cooking.