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Eggplant Meatballs: the vegetarian twist on an Italian classic!
• Cooking spray
• 1/2 tbsp. EVOO
• 1 1/4 lbs. eggplant, cut into 1-in. pieces
• Salt & pepper to taste
• 2 garlic cloves, crushed
• 2 tbsp. chopped basil
• 1 1/2 c seasoned breadcrumbs
• 1 large egg, beaten
• 2 oz. Romano cheese, freshly grated
• 1 tbsp. flat-leaf parsley
• Jar of Pomodoro sauce
• Preheat oven to 375 degrees.
• Spray a large, rimmed baking sheet with cooking spray and set aside.
• Heat EVOO in a large skillet over high. Add eggplant cubes and 1/4 c. water. Add salt and pepper to taste and cook until tender, stirring occasionally. (about 12 minutes).
• Place eggplant into a food processor and pulse a few times, then transfer to a bowl.
• Add chopped basil, parsley, garlic, Romano, breadcrumbs, 1/2 tsp. salt, ⅛ tsp. pepper, and egg into the bowl and mix.
• Roll mixture into 24 balls and place on a baking sheet. Bake about 25 minutes (until browned).
• Heat sauce in a deep skillet and add meatballs. Cook about 5 minutes, then serve with basil leaves.
Nothing says, “fall” like squash. So embrace the season with this recipe for Stuffed Acorn Squash!
• 3 acorn squash, halved
• Salt & pepper to taste
• 1 lb. ground Italian sausage
• 1 onion, chopped
• 2 large stalks celery, chopped
• 2 apples, diced
• 1/2 tsp sage
• 1 c. panko bread crumbs
• 1 c. Parmesan cheese
• Preheat oven to 400 degrees
• Cut off the ends of the acorn squash using a sharp knife so that each side can stand up on its own
• Cut the squash in half and spoon out seeds
• Brush the squash with EVOO and sprinkle with salt & pepper
• Roast until tender (40-50 minutes). You should be able to pierce with a fork, but it shouldn’t be falling apart.
• While the squash roasts, saute sausage for about 5 minutes. Remove sausage with a slotted spoon and gently squeeze out excess grease— do not discard the grease! Pat the sausage dry.
• Add celery and onion into the pan with sausage grease until it starts to brown.
• Add apple and cook another 2 minutes or so, until apple is tender.
• Stir in sage and bread crumbs.
• Stir in cheese and cook until cheese begins to melt, then set the mixture aside.
• When squash is done roasting, spoon in the sausage mix and place back in the oven for another 15 minutes or so (tops should be browning just slightly).
• Serve with a sprinkle of Parmesan and enjoy!
Help us celebrate 73 wonderful years with these specials!
Sale starts Thursday, September 26th and runs through Columbus Day, Monday, October 14th!
We’re feeling saucy lately. Here’s our favorite recipe for Simple Vodka Sauce— just add pasta!
• 1/2 c. butter
• 1 onion, diced
• 1 c. vodka
• 2 28-oz. Cans crushed tomatoes
• 1 pint heavy cream
• 1/4 c. grated Parmesan
• Saute onion in butter over medium heat until soft.
• Stir in vodka, cook off for 10 minutes.
• Mix in crushed tomatoes and cook for 30 minutes.
• Mix in heavy cream and cook for another 30 minutes.
• Stir in parmesan until well combined.
• Serve over penne with a homemade breadstick!
Looking for something to do with all of your tomatoes? Make sauce! Here’s a recipe for our Fresh Tomato Basil Pasta Sauce.
• 4 large ripe tomatoes
• 10 large basil leaves
• 4 cloves garlic, chopped
• 3/4 c. extra virgin olive oil
• 1/4 tsp. sea salt
• . tsp. black pepper
• 1/2 c. pitted kalamata olives
• 1 lb. penne pasta
• Mix everything in a large bowl (minus the pasta). Cover with plastic
wrap and allow to sit on the counter for 4 hours, stirring occasionally.
• Cook penne according to package directions and top with room temperature
• Top with grated parmesan cheese.
It doesn’t have to be the weekend to enjoy homemade Pizza! Try out “Grandma Maria’s Pizza Pieno” recipe sent in by Barbara Ritschel.
- 1 lb. ricotta cheese
- 1/2 lb. fresh cheese
- 1 c. grated cheese
- 5 eggs
- 1/4 lb. prosciutto
- 1/2 lb. pepperoni
- 1/3 lb. Italian salami
- 1/4 lb. flour
- 1 tbsp. baking powder
- Cut salami, pepperoni, prosciutto, and fresh cheese into pieces
- Mix well with ricotta, grated cheese, and eggs.
- Note from the author: don’t add salt!
- Combine flour, baking powder, and a sprinkle of salt
- Add in water until a dough consistency is reached
- Grease a deep-dish pan with Crisco, then line with dough and seal the edges
- Top the dough with meat and cheese mixture
- Bake at 475 degrees until crust is crispy and cheese is bubbly – about 30 minutes
This recipe is so good, you’ll be saying, “pass the Polenta!”
• 6 c. water
• 2 tsp. sea salt
• 1 3/4 c. cornmeal
• 3 tbsp. unsalted butter
• Bring 6 c. water to a boil with 2 tsp. Sea salt.
• Slowly and gradually whisk in cornmeal (to prevent lumps).
• Once mixed, add in butter and mix until melted— polenta will have to
cook for 20-40 minutes before it gets the proper texture.
• Press out onto a tray and allow to cool before frying or scoop hot
polenta into a bowl and top with cheese or marinara (or both!)
To Fry Polenta:
• Allow hot polenta to cool about 2 hours in refrigerator.
• Cut into . inch pieces.
• Heat EVOO in a pan and fry the polenta pieces until crisp on both
side (flipping halfway
• Sprinkle with Romano or Parmesan cheese and dip hot fried polenta
Enjoy every bite of summer with this recipe for Steamed Cod with Scallions & Ginger
• 4 skinless cod fillets (between 4 and 6 oz. each)
• 3 tbsp. rice vinegar
• 2 tbsp. freshly grated ginger
• 2 tbsp. soy sauce
• 6 scallions, cut into 3-inch pieces
• Salt and pepper
• Season cod fillets salt and pepper.
• In a large skillet, combine soy sauce, vinegar, and ginger.
• Place fillets into mixture in the skillet and allow to come to a boil.
• Cover, reduce heat to low and cook 6-8 minutes.
• Once done cooking, sprinkle the thinly-sliced scallion pieces over the
• Allow cooking a few more minutes until fish is no longer see-through
and scallions are slightly wilted.
Spruce up your date night or dinner party with this delicious recipe for Pancetta and Chicken Penne with Mascarpone!
- 6 ounces Pancetta sliced thick and diced
- 1 lb. Penne Pasta
- 1.5 cups Roasted Peppers (from a jar)
- 8 ounces Mascarpone Cheese
- 1.25 lbs. roasted Chicken Breast, shredded
- 3/4 cup walnuts, toasted and chopped
- Serves 4
- In a large skillet, cook Pancetta over medium heat until crisp, drain on a paper towel and set aside
- Pour the grease out of skillet but do not clean skillet
- Cook Penne to al dente texture and drain
- Puree the peppers in a food processor and transfer to skillet with Mascarpone and Chicken
- Warm over medium-low heat, stirring often, until thoroughly blended and heated.
- Add cooked penne to the skillet with Chicken and Sauce. Toss to coat Penne and stir in Pancetta
- Serve topped with toasted walnuts and freshly grated Reggiano Parmigiano
- To toast walnuts, spread on a baking sheet and bake at 350* for 9-11 minutes or until aromatic and lightly browned