Lettuce, tomatoes, cucumbers, onions, red peppers. For 2 or more.

Family House Salad

A mix of iceberg lettuce, cherry tomatoes, red cabbage, and cucumbers.

Tossed Salad

Tortellini in Brodo Soup

Zuppe

Sausage Plate

Homemade Fried Mozzarella

Meatballs Plate

Stuffed Mushrooms

Chicken tenders cut up tossed in a blue cheese and hot sauce mixture.

Buffalo Chicken Bites

Spicy Buffalo Wings

Lightly fried calamari in a red dipping sauce.

Calamari Fritti

Chicken Tenders

18" x 30" Party Size Cheese Pizza

18" x 22" Large Cheese Pizza

16" Medium Cheese Pizza

14" Small Cheese Pizza

Chef Salad

Grilled Chicken Salad

Crisp romaine tossed with croutons, Caesar dressing, and grated cheese.

Caesar Salad

Breaded chicken sauteed with mushrooms in a marsala wine sauce served with your choice of pasta.

Chicken Marsala

Topped with homemade meatballs and parmesan cheese.

Meatball Parmigiana Grinder

Grilled Shrimp Salad

Delicious tube of fried dough, filled with a sweet, creamy ricotta filling.

Cannolis

Chopped cured meats, fresh cheeses, and briny olives.

Antipasto Salad

Wash the romaine or mixed greens thoroughly under cold water. Spin or pat dry with paper towels until mostly dry. Tear larger leaves into bite-sized pieces and place them in a large salad bowl.

Prepare the lettuce

Core the tomatoes, cut into quarters or 1/2-inch wedges depending on size, and add them to the bowl with the greens.

Prepare the tomatoes

Halve the cucumber lengthwise, then slice crosswise into 1/4-inch slices. Add the slices to the bowl.

Slice the cucumber

Peel and halve the red onion, then slice very thinly (use a mandoline or a sharp knife). Remove the stem and seeds from the red bell pepper, then slice thinly. Add both to the bowl. If you prefer milder onion flavor, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding.

Slice the onion and pepper

Combine the dressing ingredients: In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, and honey (if using). Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Season with salt and freshly ground black pepper and taste; adjust acidity or sweetness to preference by adding more vinegar or honey in 1/2 teaspoon increments.

If using a jar: add all ingredients, close lid tightly, and shake vigorously until well combined.

Dress the salad: Just before serving, pour about half of the vinaigrette over the salad bowl (you can reserve the rest for guests to add more). Start with a light coating and gently toss the salad with salad tongs or two large spoons until ingredients are evenly coated. Taste and add more dressing as desired.

Add optional finishers: If using, sprinkle crumbled feta and/or toasted seeds or nuts over the top and give one gentle toss to combine.

Serve immediately: Transfer to a serving bowl if desired, or let guests serve themselves. Leftover dressing can be refrigerated in a sealed container for up to 5 days; keep salad components separate until ready to serve if making ahead.

Romaine lettuce (or mixed salad greens), washed and torn

Tomatoes, medium, cored and cut into 1/2-inch wedges

English cucumber, halved lengthwise and sliced 1/4-inch

Red onion, thinly sliced

Red bell pepper, seeded and thinly sliced

Crumbled feta cheese (optional)

Toasted sunflower seeds or chopped walnuts (optional)

Extra-virgin olive oil

Red wine vinegar

Dijon mustard

Honey or maple syrup (optional, for balance)

Garlic, minced

Salt

Black pepper, freshly ground

Remove any wilted outer leaves from the iceberg lettuce. Rinse the head under cold running water, shake off excess water, then core and chop or tear into bite-size pieces to total about 6 cups. Transfer to a large salad bowl and allow to drain a minute while preparing other vegetables.

Prepare lettuce

Rinse the cherry tomatoes and pat dry. Halve cherry tomatoes (quarter if very large) and add to the bowl with the lettuce.

Prepare tomatoes

Remove any tough outer leaves from the red cabbage, then thinly slice to yield about 1 cup shredded. Rinse and shake dry, then add to the salad bowl.

Prepare cabbage

Wash the cucumber. If skin is thick, peel in alternating stripes or fully peel if preferred. Slice lengthwise and remove seeds if watery, then cut into half-moons about 1/4-inch thick to make ~1 cup. Add to the salad bowl.

Prepare cucumber

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and smooth. Taste and adjust seasoning (add more salt or a squeeze of vinegar if needed).

Make vinaigrette

Just before serving, pour the dressing over the salad (start with about 2 tbs, then add more to taste). Toss gently but thoroughly with salad tongs or clean hands so all ingredients are lightly coated. Avoid overdressing — the salad should be lightly glossy, not soggy.

Dress the salad

Scatter the chopped fresh parsley and crumbled feta or shaved Parmesan over the tossed salad if using. Serve immediately.

iceberg lettuce

cherry tomatoes

red cabbage

cucumber

extra-virgin olive oil

red wine vinegar

honey

salt

black pepper

fresh parsley, chopped

crumbled feta or shaved Parmesan

In a large pot (6-quart or similar), combine 8 cups low-sodium chicken broth and 1 cup water. Add 2 bay leaves, 8 whole black peppercorns, 2 thyme sprigs, 2 crushed garlic cloves, and 1 tsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to low so the liquid maintains a gentle simmer. Simmer uncovered for 15 minutes to allow flavors to meld.

Prepare and simmer broth

After simmering, taste the broth and adjust seasoning: add up to 1/2 tsp more salt if needed. Remove and discard the bay leaves, thyme stems, and peppercorns (use a slotted spoon or strain if preferred). Keep the broth at a very gentle simmer while you cook the tortellini.

Bring the simmering broth up to a gentle boil. Add 1 lb fresh or refrigerated meat tortellini in a single layer as much as possible. Stir gently immediately to prevent sticking. Cook according to package directions for fresh tortellini, usually 3–5 minutes, until they float and are tender but still slightly firm (al dente). Do not overcook.

Cook tortellini

Using a slotted spoon or ladle, transfer tortellini to warmed bowls, dividing evenly for 4 servings (about 1/4 lb tortellini per serving). Pour hot strained broth over the tortellini (about 2 cups broth per serving) so each bowl has both pasta and clear broth. Sprinkle about 1/4 cup grated Parmesan over each bowl (total 1 cup divided), divide 1 tbsp chopped parsley among bowls, and grind a little of the 1 tsp freshly ground black pepper over each. If desired, drizzle about 1/4 tsp extra-virgin olive oil per bowl for sheen and flavor. Serve immediately while hot.

Finish and serve

Leftovers: Store broth and tortellini separately if possible. In the refrigerator, consume within 2 days; reheat gently to avoid overcooking pasta.

chicken broth (low-sodium)

water

bay leaves

whole black peppercorns

fresh thyme sprigs

cloves garlic (crushed)

kosher salt

fresh or refrigerated meat tortellini

grated Parmesan cheese

fresh parsley (chopped)

freshly ground black pepper

extra-virgin olive oil (optional drizzle)

Peel and finely chop the onion and garlic. Peel and grate or finely dice the carrot. Trim and finely dice the celery.

Prep aromatics

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat until shimmering.

Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to caramelize slightly and deepen the flavor.

Pour in 6 cups vegetable (or chicken) stock and 1 cup water, scraping up any browned bits from the bottom of the pot.

Add 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a simmer over medium-high heat.

While the broth comes to a simmer, peel and dice the potato into roughly 1/2-inch pieces and cut the zucchini into 1/2-inch half-moons.

Once simmering, add the diced potato to the pot. Reduce heat to maintain a gentle simmer and cook 10 minutes to start softening the potato.

Add the small pasta (3 oz). Cook according to package instructions for al dente, typically 7–10 minutes, stirring occasionally to prevent sticking.

When the pasta has about 3 minutes remaining, add the zucchini and cannellini beans (drained and rinsed). Continue simmering until pasta is al dente and vegetables are tender—about 3–4 more minutes.

Stir in 2 cups baby spinach and cook 1–2 minutes until wilted.

Remove the pot from heat. Discard the bay leaf. Stir in 1 tablespoon fresh lemon juice to brighten the flavors.

Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a richer soup, stir in 2 tablespoons grated Parmesan now so it melts into the broth.

Ladle the soup into bowls and garnish with chopped fresh parsley and a light pinch (about 1/4 tsp) of red pepper flakes if desired.

Serve immediately with crusty bread on the side. Leftovers keep covered in the refrigerator for up to 3 days; keep pasta slightly undercooked if you plan to reheat to avoid mushiness.

vegetable stock (or chicken stock)

garlic

yellow onion

carrot

celery stalks

tomato paste

dried oregano

dried basil

bay leaf

cannellini beans (canned, drained and rinsed)

zucchini

baby spinach

potato (Yukon gold or russet), peeled and diced

small pasta (orzo, ditalini, or pastina)

fresh lemon juice

grated Parmesan (optional)

red pepper flakes

Preheat oven to 425°F (220°C). Wash and halve small Yukon gold potatoes. Cut red bell pepper into 1/2" pieces and red onion into wedges. Toss potatoes, bell pepper, and onion in a bowl with 1 tbs olive oil, 1/2 tsp coarse sea salt, 1/2 tsp freshly ground black pepper and 1 tsp smoked paprika.

Preheat & prep vegetables

Slice optional kielbasa or chorizo into 1/4" rounds and set aside. Mince garlic, chop herbs, slice cornichons, and slice bread if using.

Spread the seasoned potatoes, peppers and onion on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, turning once, until potatoes are golden and tender. Remove from oven and keep warm.

Roast

While vegetables roast, heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the whole pork sausages and sear 2–3 minutes per side until browned. Reduce heat to medium, add minced garlic and chopped rosemary or thyme, sprinkle with remaining 1/2 tsp salt and 1/2 tsp pepper; continue cooking, turning occasionally, until sausages reach an internal temperature of 160°F (71°C), about 8–10 more minutes. If using smoked kielbasa or chorizo slices, add them to the pan in the last 3–4 minutes to brown and warm through.

Sear and finish

If sausages are thicker and taking longer, add 1/4 cup water or beer to the pan, cover for 3–4 minutes to finish cooking, then uncover to evaporate liquid and re-brown.

Brush bread slices lightly with butter and toast in a hot skillet or under broiler until golden (1–2 minutes per side). Keep warm.

Toast bread

In a small bowl, whisk together Dijon mustard, whole-grain mustard and honey. Taste and adjust honey for sweetness or a pinch of salt if needed.

Make honey-Dijon

On a large serving platter, arrange the roasted potatoes and vegetables on one side, place the browned whole sausages and sliced kielbasa/chorizo on the other. Nestle a handful of baby spinach or arugula next to the vegetables so it wilts slightly from the warm items.

Add small bowls or dollops of Dijon-honey mustard and whole-grain mustard. Scatter sliced cornichons and chopped parsley over the plate. Place toasted bread slices alongside and lemon wedges on the side for squeezing.

Serve immediately, encouraging guests to slice sausages and build bites with bread, mustard, pickles and roasted veg.

mild pork sausages (about 4 oz / 115 g each)

smoked kielbasa or spicy chorizo (optional, sliced)

olive oil

butter

garlic cloves, minced

fresh rosemary or thyme, chopped

coarse sea salt

small Yukon gold potatoes, halved

red bell pepper, cut into 1/2" pieces

red onion, cut into wedges

baby spinach or arugula

smoked paprika

crushed red pepper flakes (optional)

whole-grain mustard

cornichons or pickles, sliced

lemon wedges

rustic baguette or pretzel rolls, sliced

butter for toasting

Drain the mozzarella and pat dry with paper towels. Slice the mozzarella into sticks roughly 3 inches long by 1/2 to 3/4 inch thick (yields about 12–16 sticks from 1 lb). Lightly sprinkle the pieces with 1/2 teaspoon coarse kosher salt and place on a wire rack to air-dry for 10–15 minutes to help them hold together while frying.

Cut and salt

For firmer sticks (optional): freeze the cut mozzarella on a tray lined with parchment for 20–30 minutes until just firm but not rock-hard; this reduces cheese leakage during frying.

Set up three shallow bowls or rimmed plates. In the first bowl place the all-purpose flour. In the second bowl whisk together the 3 eggs and 3 tablespoons whole milk until smooth. In the third bowl combine the breadcrumbs, grated Parmesan, Italian seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder; mix well.

Working with one or two pieces at a time, dredge each mozzarella stick first in flour (tap off excess), then dip into the egg mixture (fully coat), and finally press firmly into the breadcrumb mixture so the crumbs adhere. For a heavier, more secure coating, repeat the egg and breadcrumb steps once more to create a double coat. Place breaded sticks on a parchment-lined tray and chill in the refrigerator for at least 15 minutes (or 30 minutes if you used the double coat).

While the coated sticks chill, make the marinara. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Stir in the crushed tomatoes, tomato paste, dried oregano, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken slightly. Stir in the sliced basil leaves (if using) and remove from heat. Keep warm or transfer to a small serving bowl.

Pour 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Attach a thermometer to the pot and heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and turn golden within about 30 seconds.

Fry the breaded mozzarella sticks in batches of 3–4 (do not overcrowd) for 1 to 1 1/2 minutes, turning gently with tongs or a slotted spoon so all sides become golden brown. If sticks brown too quickly before the cheese heats, reduce the heat slightly. Remove fried sticks to a paper towel–lined tray to drain. If any cheese begins to leak, use a slotted spoon to remove bits from the oil between batches.

For extra crispness, after draining 30–60 seconds on paper towels, return the sticks to the hot oil for a quick 10–15 second flash-fry to re-crisp the coating, then drain again.

Transfer fried mozzarella sticks to a serving platter. Sprinkle with chopped fresh parsley and the extra grated Parmesan. Serve immediately with warm marinara sauce on the side for dipping.

Serve note: these are best eaten hot — the cheese will be gooey. If making ahead, keep fried sticks in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes, then reheat briefly in a 425°F (220°C) oven for 3–4 minutes to refresh the crust just before serving.

whole-milk mozzarella

coarse kosher salt

all-purpose flour

large eggs

whole milk

plain breadcrumbs (panko or Italian-style)

dried Italian seasoning

garlic powder

neutral oil for frying (canola, vegetable, or peanut)

yellow onion, finely chopped

garlic, minced

crushed tomatoes (canned)

sugar

fresh basil leaves, thinly sliced (optional)

chopped fresh parsley

extra grated Parmesan (for serving)

Preheat oven to 375°F (190°C) if you prefer finishing meatballs in the oven. Line a baking sheet with parchment or foil. Alternatively, meatballs can be cooked entirely on the stovetop.