Macaroni Salad Puttanesca Recipe

It’s the season of summer salads, so try this one for Macaroni Salad Puttanesca!

Can be served hot or cold!


• 1 lb. medium shell pasta

•  3/4 c. EVOO

• 1/4 c. white wine vinegar

• 1 tsp. oregano

• 1/2 tsp. dried pepper flakes

• 1 c. Kalamata olives

• 1/4 c. capers

• 6 anchovies, chopped

• Fresh parsley, chopped

• Salt, to taste

• 10 cherry tomatoes, halved

• 1 can cannellini beans, rinsed and drained



• Cook pasta in boiling water until al dente. Drain.

• Drain and rinse cannellini beans.

• In a large bowl, combine EVOO, vinegar, oregano, pepper flakes,

garlic, olives, capers, and anchovies.

• Add macaroni and beans to this mix and toss.

• Add parsley, tomatoes, and salt just before serving.

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Fresh Homemade Mozzarella

Ever wonder how to make fresh, homemade mozzarella? Let Frank Bolognino tell you!


1 1/4 c. water

1 1/2 tsp citric acid (sold at Roma’s)

• 1/4 rennet tablet or 1/4 tsp liquid rennet (sold at Roma’s)

1 gallon of either whole or 2% milk

1 tsp kosher salt


Combine 1 cup of water and citric acid until dissolved. In another bowl, combine remaining 1/4 cup of water with rennet until dissolved.

Warm milk by heating on stovetop. Stir in the citric acid mixture and warm to 90 degrees, stirring gently.

Remove pot from heat. Gently mix in rennet mixture and stir for about 30 seconds. Cover pot and let stand for 5 minutes or until milk sets— it may take an extra 5 minutes or so if the mixture is really watery. Once set, cut uniform curds by making several parallel cuts vertically and horizontally to create a grid pattern. Ensure that your knife reaches the bottom of the pan. (If you want to skip this step, we sell cheese curds at Roma’s as well!)

Return pot to stove and heat over medium to about 105 degrees. Stir slowly, being careful not to break up the curds up too much (curds should clump together).

Remove from heat and stir gently for 5 minutes. With a slotted spoon, ladle curds into a microwavable bowl, separating curds from whey.

Microwave curds for 1 minute, then drain the whey. They may be hot, so using rubber gloves, fold curds over themselves a few times. They should look similar to cottage cheese.

Microwave in 30-second increments until curds reach an internal temperature of 135 degrees.

Form the mozzarella: Sprinkle sea salt over curds and use fingers to mix. Use both hands to fold and stretch curds. Eventually, they will start to firm up and look glossy.

Shape into one or several balls, trying not to overwork the cheese.

Store fresh mozzarella in an airtight container with 1 tsp of salt and a cool cup of whey to keep moist.


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Tomato, Chicken & Spinach Pasta

Need some mid-week inspiration? How about this recipe for Tomato, Chicken & Spinach Pasta!

• ¼ c. chopped sun-dried tomatoes (drained if marinated)
• 2 tbsp. EVOO
• ½ lb. chopped boneless & skinless chicken (breast or thigh meat)
• Salt to taste
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 4 chopped Roma tomatoes
• ¼ c. chopped basil leaves
• 8 oz. fresh spinach
• 3 cloves of garlic, minced
• 6 oz. pasta of your choice!

• Add 2 tbsp. EVOO to a skillet and heat over medium-low; then add in
chopped sun-dried tomatoes.
• Add in the chopped chicken, salt, and red pepper, and cook until the
chicken is cooked through (no longer pinkish)— about 5 minutes.
• Add in chopped tomatoes and basil as well as the spinach and garlic;
heating over medium until spinach is just barely wilted.
• Remove from heat; taste and season as needed.
• Cook pasta according to package instructions (until al dente) and
drain. Add pasta into skillet and mix into chicken and veggies over
• Drizzle in a little oil from the sun-dried tomatoes and serve!

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Country-Style Meatloaf with Sauce

With our weekly butcher deals, you can enjoy this recipe for Country-Style Meatloaf with Sauce, sent in by Karen Gervais, for less!

Our Meatball and Meatloaf meat is only $3.99/lb on Fridays at our Latham Butcher!


Ingredients for the Meatloaf:

• 1 baking potato, scrubbed

• 2 lbs. ground beef

• 2 eggs, beaten

•  1/4 c. butter, melted

• 1 tsp horseradish

• 1 small onion, minced

• ⅛ tsp garlic powder

• ⅛ tsp pepper

• 3 tbsp. ketchup

•  1/2 c. milk

For the sauce:

• 1 bouillon cube

• 1 c. hot water

• 6 oz tomato paste

• 1/2 c. chili sauce

• 1/4 tsp oregano

• ⅛ tsp marjoram

• Pinch of nutmeg

• 1/4 tsp pepper

• 1 tsp sugar




• Grate potato, peel and all, into a large bowl.

• Add beef, eggs, butter, horseradish, onion, garlic powder, pepper, ketchup, and milk.

• Mix together until well combined.

• Shape into a loaf and place into a shallow loaf pan.


• Add bouillon cube to hot water in a saucepan and stir until it dissolves.

• Add all remaining ingredients.

• Stir well and bring to a simmer.

To finish:

Spoon the sauce over the loaf and bake in preheated 350-degree oven for an hour and 15 minutes. Serve and enjoy!

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Instant Pot Corned Beef & Cabbage

It’s that time of year when everyone feels a little bit Irish (regardless of our lineage), blame it on the green, or marketing, but we’re hungry! 

Don’t have all day to perfect this iconic Irish meal? Pull out your Instant Pot and try this recipe for homemade Corned Beef & Cabbage.


  • Corned Beef
  • 1 Head of Cabbage
  • 1 Bag of Carrots
  • 4 Medium Russet Potatoes
  • 4 Medium Yukon Potatoes 
  • 1 Large Spanish or Vidalia Onion 
  • 1 Container (4 c.) Vegetable Broth 
  • Corned Beef “seasoning” a mix of Mustard Seeds, Bay Leaves, Allspice Berries, Salt and Pepper (this usually comes with store-bought corned beef) 


  • Prep your vegetables! Clean and cut up your Cabbage, Carrots, Potatoes, and Onions and set aside. 
  • Rinse off your packaged corned beef and pat dry. Season all sides with “corned beef seasoning” and massage it into the meat. 
  • Place meat into the pressure cooker and add in Vegetable Stock. Set pressure cooker settings (set on High for 90 minutes) and wait. 
  • Once the meat is finished, remove and let sit covered. 
  • Add in Cabbage, Carrots, Potatoes, and Onion to the broth. Set on High for 5 minutes. 
  • Combine on a plate and enjoy! 
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Italian Quinoa Patties

Love the taste of Italian foods but don’t eat meat? This recipe for Italian Quinoa Patties is for you!


3 eggs

1 tsp Italian seasoning

• 1/2 tsp salt

2 c. cooked quinoa

1 c panko bread crumbs

• 1/4 c. parmesan cheese

4.5 oz. frozen chopped spinach, cooked

2 cloves garlic

• 1/2 c. diced onion

• 1/2 c. chopped sundried tomatoes

1 tbsp. EVOO



Whisk eggs, salt, and Italian seasoning together

Stir in quinoa, panko, parmesan, spinach, garlic, onion and sundried


Form 15 patties with the resulting mixture

Heat the EVOO in a skillet and fry until golden on both sides (about 3

minutes per side), flipping once.

• There’s no wrong way to eat these delicious patties! Create an epic burger or serve with a side salad and sauce of your choice!

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Fried Caprese Salad

Are you suffering from cabin fever? We’re all feeling it and that’s why we suggest channeling energy in the best way possible: cooking. 

If you’re looking for something new, try this recipe from Paula Jones for this Fried Caprese Salad!



1 large tomato – sliced into 3 – 1/2″ rounds


1 cup all-purpose flour

1 egg – beaten

1 cup panko bread crumbs

1 cup canola oil

1 Ball of Fresh Mozzarella – sliced into 3 – 1/2″ rounds

6 fresh basil leaves

Balsamic cream



Season tomato slices with salt and pepper and place onto a plate

lined with paper towels. Set aside.

Place flour, egg, and panko into 3 separate shallow bowls for


Dip tomato slice into flour. Lightly tap to remove excess. Dip into egg

and then into panko. Transfer to plate and continue with remaining


Into a medium sized skillet add oil and heat over medium heat. When

hot, add tomato slices and cook for approximately 30 seconds on

each side OR until golden. Transfer to a plate lined with paper

towels. Season with salt.

To assemble: tomato, mozzarella, 3 basil leaves. Continue with two

additional layers. Garnish with a drizzle of balsamic cream.

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Tips to Ensure ‘Super Sunday’ is Super

If you’re like us, you love football. So how can we combine forces to ensure that your Super Bowl Party is, well, super? We’ll tell you. 

  1. Don’t wait until last minute. This seems like a no-brainer, but it’s incredible how we completely forget the stress of executing our Super Bowl spreads. Start the house prep and place your catering order at least 72-hours (3 days) in advance (that’s by 6pm tomorrow!)
  2. Delegate. Don’t feel obligated to carry the team. Have guests bring items, out-source some of your appetizers— remember there’s no team in “i.”
  3. Free up space. Clear out space in your dishwasher and refrigerator and empty trash/recycling containers before guests arrive (in other words, make it easy for them to clean up after themselves). 
  4. Use what nature gave you. If you run out of cold storage space, think outside the house and store your insulated beverage coolers outside! 
  5. Contain the rest.  Have a stack of to-go containers ready for leftovers and clean up. 
  6. Have fun, it’s just a game!
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Fried Chickpeas

Warning: once you’ve enjoyed chickpeas this way, you may crave them all the time. 

Chickpeas are an excellent source of protein and for usually less than $1 per can, they are also an economical addition to any meal. So, how do you transform canned chickpeas into restaurant-worthy side dish? Read below.



Canned Chickpeas


Garlic Powder*

Kosher Sea Salt

Fresh Cracked Black Pepper

Your choice of spice: Herbs de Provence, Curry, Paprika, Cocoa Powder, Cinnamon, your favorite! 

*Don’t add garlic powder if you are going to add Cocoa Powder or Cinnamon


Vegetable Oil 



  1. Drain and rinse your chickpeas. Shake dry. 
  2. In a medium-sized mixing bowl, add 1/4 c. cornstarch, add 1 teaspoon salt, add 1 teaspoon pepper, add 1 teaspoon garlic powder, and spice of your choice (1 teaspoon). You can add more spices to taste, 1 teaspoon is a baseline. Using a whisk, thoroughly mix cornstarch mix. 
  3. Add in chickpeas. Move the bowl in a circular motion to coat the chickpeas in the cornstarch. 
  4. Heat large skillet to medium-high, add a 3-second pour of EVOO and Vegetable Oil and once hot, add in coated chickpeas.
    1. Cover the pan to reduce mess as chickpeas tend to “pop” when frying. 
    2. Using a metal spatula, flip chickpeas every 5 minutes until golden brown on each side. 
    3. Once cooked, take a plate and place a piece of paper towel on it (this soaks up excess oil).
    4. Using a slotted metal spoon, remove chickpeas from hot oil onto the paper towel. 
    5. Let sit for a couple of minutes.
  5. Use the paper towel to transfer chickpeas to a small serving bowl. Carefully pour chickpeas into the bowl. Enjoy! 


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Sweet Potato Gnocchi Recipe

When it comes to winter dining, for many of us, the rich, savory appeal of comfort foods is where it’s at. But what about being healthy? We can’t write off a whole season to eating what calls us… can we? Well, within reason. Although, this recipe won’t make your nutritionist proud, this is a slightly healthier version of well known potato dish we just can’t get enough of— gnocchi. Save room for dinner, because you’re making Sweet Potato Gnocchi with Sage & Brown Butter tonight!


  • 2 lbs of sweet potatoes
  • 2 cups of 00 (Double Zero) Flour
  • 1 egg
  • ½ stick butter (room temperature, cut into small pieces)
  • 2 oz of finely grated Parmesan Cheese
  • 24 fresh Sage leaves
  • Kosher Salt
  • Grated Black Pepper

Serves 4.

Tools: Ricer


  • Prep your potatoes. Wash, skin, and bring potatoes to a boil. Cook until tender (about 45 minutes). As soon as potatoes can be handled, put through a ricer and let cool. It’s important that you rice the potatoes while they are still hot, otherwise they will get gummy.
  • Sprinkle 1 ¼ cup of flour & salt (2 tbsp) over riced potatoes and mix in. Create a well and crack egg in middle. Using a wooden spoon, mix in egg. Turn out dough onto floured surface and knead dough until smooth, for about 2 minutes.
  • Divide dough into eight pieces and roll into 24” long, by 2” wide “ropes”. Cut into ½” pieces and dust with flour. Arrange all pieces in a single layer on a flour-dusted baking sheet.
  • Bring a large pot of salted water to boil. In batches, cook the gnocchi. You’ll know when they are finished cooking when they rise the surface. Remove with slotted spoon.
  • Heat large skillet to medium. Add butter, sage, & pepper. Once butter is melted, place the gnocchi in skillet and cover it in the butter sauce. Turn off pan. Grate fresh Parmesan on top of the gnocchi and let melt.
  • Serve and enjoy!
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