CREAMY POLENTA ROASTED CARROTS HORSERADISH

NIMAN RANCH SHORT RIBS

YUKON GOLD POTATOES. CASTELVETRANO OLIVES

TWO WASH RANCH LEMON CHICKEN

FONTINA RICOTTA PARMIGIANO REGGIANO 4 SPINACH. TOMATO SAUCE

LASAGNA

MARKET ROASTED VEGETABLES 4 CURED MEAT. BITE OF CHEESE

ANTIPASTO

HANDMADE MOZZARELLA

House Smoked Mozzarella, Wood Roasted Onion, Fennel Sausage

Wiseguy

SHAVED PARMIGIANO REGGIANO SHALLOT VINAIGRETTE

LITTLE GEM SALAD

Tomato Sauce, Oregano, Garlic (No Cheese)

Marinara

Parmigiano Reggiano, Red Onion, AZ Pistachios, Rosemary

Rosa

Tomato Sauce, Fresh Mozzarella, Soppressata, Gaeta Olives

Sonny Boy

Fresh Mozzarella, Parmigiano Reggiano, Ricotta, Arugula

Biancoverde

Margherita

Artisan Spaghetti

Market Pasta

Two Wash Ranch Chicken Salad

Wood Fired Spiedini

Grass Fed Beef Bolognese, Parmigiano Reggiano

Pappardelle

Simple Local Greens

Season the short ribs with salt and black pepper.

Prepare the Ribs

Heat olive oil in a large pot over medium-high heat. Add the short ribs and sear until browned on all sides, about 10-15 minutes. Remove from pot and set aside.

Sear the Ribs

In the same pot, add the chopped onion, carrots, and minced garlic. Sauté until softened, about 5-7 minutes.

Sauté Vegetables

Pour in the red wine and scrape the bottom of the pot to release any brown bits. Let it simmer for 2-3 minutes.

Deglaze the Pot

Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot and bring to a simmer.

Add Broth and Herbs

Cover the pot and reduce heat to low. Cook for 2.5 to 3 hours, or until the ribs are tender.

Cook the Ribs

Boil Water

Gradually whisk in the polenta, stirring constantly to prevent lumps.

Add Polenta

Reduce heat to low and cook, stirring frequently, for about 30 minutes, or until thickened.

Cook Polenta

Stir in the butter, grated Parmesan cheese, and salt until well combined and creamy.

Finish with Butter and Cheese

Preheat Oven

Peel the carrots and place them on a baking sheet.

Prepare Carrots

Drizzle with olive oil, and sprinkle with salt, black pepper, and fresh herbs. Toss to coat.

Season Carrots

Roast in the oven for 25-30 minutes, or until tender and caramelized, tossing halfway through.

Roast Carrots

In a small bowl, combine prepared horseradish, sour cream, lemon juice, and salt.

Mix Ingredients

Refrigerate for at least 30 minutes before serving to let flavors meld.

Chill

Niman Ranch short ribs

Salt

Black pepper

Olive oil

Onion, chopped

Carrots, chopped

Garlic cloves, minced

Beef broth

Red wine

Thyme, fresh

Bay leaves

Polenta

Water

Butter

Parmesan cheese, grated

Carrots, whole

Fresh herbs (thyme or rosemary), chopped

Prepared horseradish

Sour cream

Lemon juice

In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, chopped rosemary, salt, and black pepper until well combined.

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for best results.

On a baking sheet, arrange the quartered Yukon Gold potatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.

Remove the chicken from the marinade and place it on the baking sheet with the potatoes.

Add the halved Castelvetrano olives around the chicken and potatoes.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The potatoes should be tender and slightly golden.

Remove the baking sheet from the oven and let it rest for 5 minutes. Serve the lemon chicken with the roasted Yukon Gold potatoes and olives on the side.

Lemon Juice

Olive Oil

Garlic, minced

Fresh Rosemary, chopped

Black Pepper

Chicken Breasts, boneless and skinless

Yukon Gold Potatoes, quartered

Castelvetrano Olives, pitted and halved

In a medium bowl, combine the Fontina cheese, Ricotta cheese, grated Parmesan cheese, and cooked spinach. Mix well until fully combined and set aside.

Mix the Cheese Ingredients

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the tomato sauce, salt, black pepper, and basil. Let it simmer for about 10 minutes, stirring occasionally. Set aside.

Prepare the Tomato Sauce

Preheat the Oven

In a 9x13 inch baking dish, spread a thin layer of the prepared tomato sauce on the bottom. Place 4 lasagna noodles over the sauce. Spread 1/3 of the cheese mixture over the noodles, followed by another layer of tomato sauce. Repeat the layering process two more times, finishing with a layer of tomato sauce on top.

Layer the Lasagna

Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.

Bake the Lasagna

Remove the lasagna from the oven and let it cool for about 10 minutes before slicing. Serve warm.

Cool and Serve

Fontina cheese, shredded

Ricotta cheese

Spinach, cooked and chopped

Lasagna noodles

Tomato sauce

Basil, fresh or dried

Preheat the oven to 400°F (200°C). Wash the bell peppers, zucchini, eggplant, and cherry tomatoes. Cut the bell peppers into strips, zucchini and eggplant into rounds, and leave the cherry tomatoes whole.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly. Place the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Roast the Vegetables

While the vegetables are roasting, slice the cured meats into bite-sized pieces. Arrange them on a serving platter.

Prepare the Cured Meats

Cut the cheese into small cubes or slices, depending on the type of cheese used. Add to the serving platter with the cured meats.

Prepare the Cheese

Once the vegetables are roasted, remove them from the oven and let them cool slightly. Add the roasted vegetables to the platter with the cured meats and cheese. Garnish with fresh basil leaves.

Assemble the Antipasto

Serve the antipasto platter at room temperature, allowing guests to help themselves to a mix of roasted vegetables, cured meats, and cheese.

Serve

Bell Peppers

Zucchini

Eggplant

Cherry Tomatoes

Cured Meat (e.g., Salami, Prosciutto)

Cheese (e.g., Mozzarella, Parmesan)

Fresh Basil

Pour the whole milk into a large pot and slowly heat it over medium-low heat until it reaches 85°F (29°C). Use the thermometer to monitor the temperature.

Heat the Milk

Once the milk reaches 85°F, stir in the citric acid dissolved in 1/4 cup of cool water. Stir gently for about 30 seconds.

Add Citric Acid

Dissolve the rennet in 1/4 cup of cool water. Add it to the milk mixture and stir gently for about 30 seconds. Allow the milk to sit undisturbed for 5 minutes to form curds.

Add Rennet

After 5 minutes, use a slotted spoon to cut the curds into 1-inch cubes. Let the curds rest for another 5 minutes.

Cut the Curds

Gently heat the curds to 105°F (40°C) while stirring gently to prevent them from breaking. This should take about 5 minutes.

Heat the Curds

Once the curds reach the desired temperature, pour them into a cheese cloth-lined colander to drain off the whey.

Drain the Curds

Gather the corners of the cheese cloth and twist to form a pouch. Knead the cheese while it’s still warm to develop the texture. If necessary, microwave the cheese in a microwave-safe bowl for 30 seconds to help with kneading.

Knead the Cheese

Once the cheese is smooth and stretchy, shape it into balls or logs. Place the formed mozzarella in a bowl of salted water to cool and firm up for about 15 minutes.

Shape the Mozzarella

Whole Milk

Citric Acid

Rennet

Cheese Salt

Large Pot

Thermometer

Slotted Spoon

Microwave-safe Bowl

Cheese Cloth

Preheat your oven to 400°F (200°C). Slice the large onions into thick wedges and toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper. Spread the onions on a baking sheet and roast in the preheated oven for about 30 minutes, or until they are caramelized and tender, turning halfway through.

Prepare the Wood Roasted Onion

While the onions are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Remove the casing from the fennel sausage and crumble it into the skillet. Cook for about 8-10 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat and set aside.

Cook the Fennel Sausage

Once the onions are roasted and the sausage is cooked, in a large bowl, combine the roasted onions, cooked fennel sausage, and chopped fresh fennel fronds. Mix well to combine all the flavors.

Combine Ingredients

In a serving dish, layer the smoked mozzarella on the bottom. Top it with the roasted onion and fennel sausage mixture, ensuring an even distribution. Optionally, drizzle a little more olive oil over the top.

Assemble the Dish

Serve warm as a main dish or side. Enjoy your Wiseguy creation!

House Smoked Mozzarella

Wood Roasted Onion

Fennel Sausage

Fresh Fennel Fronds

Wash the Little Gem lettuce under cold running water. Pat dry with a clean towel. Cut each head in half lengthwise and then into quarters, keeping the leaves attached at the base.

Prepare the Lettuce

Wash the cherry tomatoes and slice them in half. Set aside.

Slice the Tomatoes

Wash the fresh basil leaves and tear them into smaller pieces if they are large. Sprinkle them over the prepared lettuce and tomatoes.

Add Fresh Basil

Using a vegetable peeler or a sharp knife, shave the Parmigiano Reggiano into thin slices. Sprinkle the shavings over the salad.

Add Parmigiano Reggiano

Little Gem Lettuce

Shaved Parmigiano Reggiano

Fresh Basil Leaves

In a large saucepan, heat the olive oil over medium heat until it shimmers.

Heat Olive Oil

Add the minced garlic to the hot oil and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.

Sauté Garlic

Pour in the canned whole tomatoes (with their juice) into the saucepan. Use a wooden spoon to break up the tomatoes into smaller pieces.

Add Tomatoes

Stir in the dried oregano, salt, black pepper, and red pepper flakes. Mix well to combine all the ingredients.

Season the Sauce

Reduce the heat to low and let the sauce simmer uncovered for about 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.

Simmer the Sauce

If using, stir in the chopped fresh basil just before serving for an added layer of flavor.

Add Fresh Basil (Optional)

Remove the sauce from heat and serve over your favorite pasta, or use it as a base for other dishes.

Canned Whole Tomatoes

Dried Oregano

Red Pepper Flakes

Fresh Basil, chopped (optional)

Begin by gathering all your ingredients: Parmigiano Reggiano, red onion, AZ pistachios, and fresh rosemary.

Prepare the Ingredients

Peel the red onion and slice it thinly. Set aside in a bowl.

Chop the Red Onion

If the AZ pistachios are not already shelled, remove the shells and roughly chop them. Place them in a separate bowl.

Niman Ranch Short Ribs

Two Wash Ranch Lemon Chicken

Lasagna

Antipasto

Handmade Mozzarella