fennel cream, sautéed greens, crispy sage

PAPPARDELLE WITH SAUSAGE

Marsala sauce, polenta, pancetta, crispy mushrooms

ADAMS' FARM CHICKEN MARSALA

RIGATONI BOLOGNESE

mushrooms, marsala, truffle cream, rosemary

PAPPAREDELLE FUNGHI

SPAGHETTI FRUTTI DI MARE

braised greens, roasted peppers, limoncello sauce, citrus bread crumbs

LIMONCELLO SHRIMP

polenta, broccolini, roasted peppers, pomodoro

GRILLED ITALIAN SAUSAGE

GNOCCHI SORRENTINA

shaved fennel & radish, almonds, parmigiano, honey vinaigrette

ARUGULA

Meatball Parm Sandwich

CAESAR

GNOCCHI SALSICCIA

RIGATONI ALLA VODKA

CALAMARI

escarole, arugula, tomatoes, onion, olives, vinaigrette, parmigiano, croutons

ITALIAN

SAUTEED MUSSELS

sliced tomatoes, mozzarella, basil-pine nut pesto

CAPRESE

SPAGHETTI POMODORO

WARM POTATO CHIPS

cherry tomatoes, fresh mozzarella, ricotta, basil, parmigiano

Margherita Pizza Fritta

Eggplant Parm Sandwich

mozzarella, ricotta, basil, cherry peppers, pomodoro

Pepperoni Pizza Fritta

Arugula Salad

Chicken Parm Sandwich

Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside.

Prepare the Pappardelle

In a large skillet over medium heat, add the Italian sausage. Cook until browned, breaking it up with a spoon. Add the minced garlic and chopped fennel, cooking until the fennel is soft. Pour in the heavy cream, season with salt and black pepper, and simmer for about 5 minutes until the sauce thickens slightly.

Prepare the Fennel Cream Sauce

In another skillet, heat olive oil over medium heat. Add the mixed greens and red pepper flakes. Sauté until the greens are wilted and tender, about 3-4 minutes. Remove from heat.

Sauté the Greens

In a small pan, melt the butter over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.

Prepare Crispy Sage

In the skillet with the fennel cream sauce, add the cooked pappardelle and sautéed greens. Toss to coat evenly. Serve topped with crispy sage.

Combine and Serve

Pappardelle pasta

Italian sausage (bulk or casings removed)

Heavy cream

Fennel bulb (finely chopped)

Garlic (minced)

Salt

Black pepper

Mixed greens (such as kale or spinach)

Olive oil

Red pepper flakes

Fresh sage leaves

Butter

Season the chicken breasts with salt and black pepper. Dredge them in flour, shaking off the excess.

Prepare Chicken

In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside. In the same skillet, add sliced mushrooms and sauté until golden brown. Remove and set aside.

Cook Pancetta and Mushrooms

In the same skillet, melt butter, then add the chicken breasts. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

Cook Chicken

In the same skillet, pour in Marsala wine and deglaze the pan, scraping up any browned bits. Add chicken broth and return the pancetta and mushrooms to the pan. Simmer for a few minutes until slightly thickened.

Make Marsala Sauce

Return the chicken to the skillet and coat with the sauce. Cook for an additional 2 minutes. Garnish with chopped parsley.

Combine

In a pot, bring water to a boil. Add salt and gradually whisk in cornmeal to avoid lumps. Reduce heat and cook for about 20-25 minutes, stirring frequently until thickened.

Prepare Polenta

Stir in butter and Parmesan cheese until well combined. Remove from heat.

Finish Polenta

Boneless, skinless chicken breasts

All-purpose flour

Unsalted butter

Pancetta, diced

Mushrooms, sliced

Marsala wine

Chicken broth

Fresh parsley, chopped

Cornmeal

Water

Parmesan cheese, grated

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Prepare the Ragu

Stir in the minced garlic and cook for an additional minute. Then, add the ground beef and ground pork. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.

Add Garlic and Meat

Pour in the red wine and let it simmer for a few minutes until most of the liquid has evaporated.

Deglaze with Wine

Add the crushed tomatoes, salt, black pepper, and dried oregano. Stir well and bring to a simmer. Reduce the heat to low and let it cook for about 30 minutes, stirring occasionally.

Add Tomatoes and Seasonings

Once the ragu is ready, add the cooked rigatoni to the sauce. Toss to combine and heat through.

Combine with Pasta

Plate the rigatoni bolognese, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves.

Serve

Rigatoni pasta

Ground beef

Ground pork

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Canned tomatoes, crushed

Red wine

Dried oregano

Fresh basil, for garnish

In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Cook the Pappardelle

In a large skillet, heat olive oil over medium heat. Add the mixed mushrooms and sauté until golden brown and tender, about 5-7 minutes.

Sauté the Mushrooms

Pour in the Marsala wine and bring to a simmer. Let it cook for 3-4 minutes until the wine reduces slightly.

Add Marsala Wine

Reduce the heat to low and stir in the heavy cream, truffle oil, and chopped rosemary. Season with salt and black pepper. Let it simmer for another 2-3 minutes until the sauce thickens slightly.

Make the Truffle Cream Sauce

Add the cooked pappardelle to the skillet, tossing it gently to coat with the sauce. Cook for an additional minute to heat through.

Plate the pappardelle and garnish with grated Parmesan cheese, additional rosemary, and a drizzle of truffle oil if desired.

Mixed mushrooms (e.g., cremini, shiitake, and oyster)

Truffle oil

Fresh rosemary

Parmesan cheese (for serving)

In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the shrimp and mussels to the skillet. Cook for about 3-4 minutes until the shrimp turn pink and the mussels open up.

Add the Seafood

Pour in the crushed pomodoro tomatoes and lemon juice. Season with salt and black pepper. Stir and let simmer for about 5 minutes.

Incorporate the Tomato Sauce

Add the cooked spaghetti to the skillet. Toss everything together to coat the pasta evenly with the sauce.

Combine with Spaghetti

Garnish with chopped fresh parsley and serve hot.

spaghetti

shrimp, peeled and deveined

mussels, cleaned

garlic, minced

lemon, juiced

canned pomodoro tomatoes, crushed

olive oil

salt

black pepper

fresh parsley, chopped

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the shrimp, season with salt and pepper, and cook until pink, about 3-4 minutes. Pour in the limoncello and let it simmer for another 2-3 minutes until the sauce thickens slightly.

Prepare the Shrimp

In a separate pot, add vegetable broth and bring to a simmer. Add the chopped greens and red pepper flakes. Cover and cook for about 5-7 minutes until the greens are tender.

Braised Greens

Preheat the oven to 400°F (200°C). Slice the bell peppers and toss them with olive oil and balsamic vinegar. Spread them on a baking sheet and roast for 20-25 minutes until soft and slightly charred.

Roast the Peppers

In a small bowl, mix breadcrumbs with lemon zest, orange zest, chopped parsley, and olive oil. Toss until the breadcrumbs are evenly coated.

Prepare the Citrus Bread Crumbs

On a plate, layer the braised greens, top with the roasted peppers, and finally add the shrimp with limoncello sauce. Sprinkle the citrus bread crumbs over the top for added texture and flavor.

Serve the Dish

Large shrimp, peeled and deveined

Limoncello

Kale or spinach, chopped

Vegetable broth

Bell peppers, assorted colors

Balsamic vinegar

Breadcrumbs

Lemon zest

Orange zest

Parsley, chopped

In a saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of polenta while stirring continuously. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally until thickened. Season with salt and pepper to taste.

Cook the Polenta

Trim the ends of the broccolini and blanch in boiling water for 2-3 minutes until bright green. Drain and set aside.

Prepare the Broccolini

Preheat the grill to medium-high heat. Brush the Italian sausage links with olive oil and season with garlic powder, salt, and black pepper. Grill the sausages for about 6-8 minutes, turning occasionally until cooked through.

Grill the Sausage

If using fresh peppers, roast them on the grill or under the broiler until charred. Once cooled, peel and slice them into strips.

In a small saucepan, warm the pomodoro sauce over low heat until heated through.

Heat the Pomodoro Sauce

Spoon a portion of polenta onto each plate. Top with grilled Italian sausage, broccolini, and roasted peppers. Drizzle with warm pomodoro sauce before serving.

Plate the Dish

Italian sausage

Polenta

Broccolini

Roasted red peppers

Pomodoro sauce

Garlic powder

Boil a large pot of salted water. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare the Gnocchi

In a large skillet, heat olive oil over medium heat. Add the pomodoro sauce and simmer for about 5 minutes. Season with salt and black pepper to taste.

Prepare the Pomodoro Sauce

Add the cooked gnocchi to the skillet with the pomodoro sauce. Gently toss to combine and heat through for an additional 2-3 minutes.

Combine Gnocchi and Sauce

Remove from heat and add the mozzarella cheese, tearing it into chunks. Stir gently until the cheese starts to melt. Add fresh basil leaves and mix well.

Add Cheese and Basil

Transfer the gnocchi to a serving dish and garnish with extra basil leaves if desired. Serve hot.

Potato Gnocchi

Mozzarella cheese

Fresh basil leaves

In a large bowl, combine the arugula, shaved fennel, and sliced radishes.

Prepare the Ingredients

Add the sliced almonds and shaved Parmigiano-Reggiano to the salad mixture.

Add Toppings

In a small bowl, whisk together the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined.

Whisk the Vinaigrette

Drizzle the honey vinaigrette over the salad and toss gently to combine.

Dress the Salad

Serve immediately, garnished with extra almonds and Parmigiano-Reggiano if desired.

Pappardelle With Sausage

Adams' Farm Chicken Marsala

Rigatoni Bolognese

Papparedelle Funghi

Spaghetti Frutti Di Mare

Limoncello Shrimp

Grilled Italian Sausage

Gnocchi Sorrentina

Arugula

Meatball Parm Sandwich

Caesar

Gnocchi Salsiccia

Rigatoni Alla Vodka

Calamari

Italian

Sauteed Mussels

Caprese

Spaghetti Pomodoro

Warm Potato Chips

Margherita Pizza Fritta

Eggplant Parm Sandwich

Pepperoni Pizza Fritta

Arugula Salad

Chicken Parm Sandwich