Garlicky Hummus

Hummus is versatile and incredibly easy to make, yet it rarely comes top of mind when you’re in search of a protein-packed meat alternative at home. We’re hoping this recipe changes things once you see how you can make your own hummus in just minutes. 



– 1 can of chickpeas

– ¼ – ½ c. of lemon juice

– salt 

– ¼ c. tahini (we carry a few varieties such as Krinos here!) 

– ½ tbsp cumin

– 3-4 tbsp of EVOO

– 4 garlic cloves

– 3-4 tbsp of water 

Food processor



  • Roughly chop garlic 
  • Add garlic, tahini, EVOO, salt, and cumin and blend 
  • Add half a can of chickpeas and ¼ c. of lemon juice
  • Scrape down sides and add the remaining half can of chickpeas 
  • Based on how dense the mixture is, add in about 3 tablespoons of water and blend again
  • You can rotate between adding EVOO, water, and lemon juice, depending on taste, until you get your desired hummus consistency. The more liquid you add, the more creamy consistency you will receive.
  • Empty mixture into a small serving bowl. Garnish with cumin and EVOO.
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A Beginner’s Experience of Homemade Pasta

I have seen pasta made on Food Network at least a couple dozen times. They made it look easy. So why in my many decades of being earth-bound had I never tried my hand at homemade pasta? Because it is not easier than pre-made pasta. But that all changed a couple of Sundays ago when like a robot, my body decided it was going to make homemade pasta, and my mind had no other choice but to agree. 

This article is after making homemade pasta twice; the first time I made ravioli, the second time it was fettuccine. By no means am I an expert, but if I can make pasta that people enjoyed, then you can, too. You will need a KitchenAid and the pasta maker attachments (roller and cutter) to follow along as I have, but there are plenty of pasta makers out there. Roma’s has several different options from ravioli, capellini, spaghetti— and more. You can even flatten and cut it by hand. The beauty of homemade pasta is that it’s imperfect— and that’s what makes it perfect. 

First, I cleaned off my countertop and made a well using about 2 cups of flour. This turned out to be a huge mess. I recommend doing this on a large sheet pan that way the mess is contained. Then I added salt and mixed it into the flour and remade my well. The second time, I seasoned the flour with salt and garlic and onion powder and combined my dry ingredients in a medium-sized bowl before pouring it onto the surface to make the well. Make your well with the intention of it being able to hold 5-6 eggs. I used 5. Then, I topped it off with about a tablespoon of extra virgin olive oil. Here’s where quality ingredients count. If you can, use farm fresh eggs and “good” EVOO, both can be found at Roma’s. 

Using a fork, I broke my yokes. Then you slowly and evenly combine flour with your eggs with the fork. Don’t get your hands dirty prematurely. I was eager to make the pasta with my hands, and I jumped in when the dough was too sticky, and I wasted a lot on my fingers. Keep combining your flour until your dough is workable. If your dough is dry, add more olive oil or another egg. You will need lots of flour! Form a ball about the size of a grapefruit and let it sit on a plate with a damp paper towel over it for 30 minutes – 1 hour. 

For beginners, I recommend dividing your dough into eighths so that it doesn’t dry out before you roll and cut it. Take each eighth, and flatten it with your palm so that one side is flat enough to be put through your KitchenAid roller. Start on 0, then adjust your levels of “flatness” by feel. I was working a combination of 0, 2, 3, 4, 5, 7, 8— but as I said, it’s all about the feel. For ravioli, you’ll want a thin pasta sheet, but for fettuccine, you can play with the density; in fact, for the fettuccine, I never raised it above 7. Be sure to use flour to coat the sheets so that it doesn’t stick to itself. 

Due to limited counter space, I cut the pasta every 3 sheets. You’ll just have to change out the attachment, and there are no settings to play around with. Have flour handy to toss your cut pasta in. I did this process three more times. Every now and then tossing the pasta clumps with flour. If the dough gets too hot or sits too long, it will start gelling together, so be mindful of the surrounding temperature (i.e. don’t place your pasta near a hot oven).

Using a large pot, bring salted water with (about a tablespoon) olive oil to a boil. Reduce heat and add pasta, but do not overcrowd the pot. You’re going to want to cook your pasta in batches; I don’t recommend adding more than 3 eighths at a timeStir with a wooden spoon to avoid sticking to the bottom of the pot. The pasta cooks quickly, it only takes about 5-6 minutes. Rinse with cold water to stop the cooking of the pasta and to prevent the pasta from sticking to itself. Once excess water is removed, toss in a drizzle of olive oil. 

Finish your pasta the sauce of your choosing! 

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Garlic Butter Shrimp Pasta

  Tired of thinking of what to cook? This light and easy summertime Garlic Butter Shrimp Pasta will have you wanting seconds. It is so simple, yet so delicious! And it only takes about 25 minutes to prepare and cook. Find all of the ingredients right at one of our locations.  Keep up with us on Facebook for more recipes and tips in the future. 


View the full recipe from Delish here:


4 tbsp butter

1 tbsp extra virgin olive oil

1 lb of shrimp

Salt & pepper

4 cloves minced garlic

¾ cup dry white wine

Juice from a ½ of a lemon

Crushed red pepper flakes

¾ cup freshly grated Parmesan cheese

1 tbsp of chopped parsley

12 oz. angel hair pasta



  1. Cook your angel hair pasta according to the directions on the box. 

  2. In a skillet over medium heat, melt 1 tbsp of butter and olive oil. Add your shrimp and a little bit of salt and pepper. Cook for 2 minutes on each side and then put onto a plate.

  3. Add the rest of your butter as well as garlic into that same skillet, and cook for about a minute. Next add in the wine, lemon juice, red pepper flakes, and simmer for two minutes.

  4. Add in parmesan cheese and cook for two more minutes.

  5. Place shrimp back in the skillet with parsley. Once the shrimp is warm, add in your angel hair pasta. Combine everything by tossing the skillet.

  6. Place on a plate, and if you wish top off with some more parmesan cheese, and enjoy!

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Spaghetti Omelette

   There’s nothing new about an omelette. It’s been a standard breakfast item since the mid-sixteenth century! But when we saw this recipe for a Spaghetti omelette, we had to do a double-take. How? Was it egg-based or pasta-based? We had to know and this is what we found out:



11 oz spaghetti

4 large eggs

¼ cup grated Parmigiano-Reggiano cheese

Salt and pepper

2tbsp extra virgin olive oil

3- 4  ¼ inch slices of mozzarella

3- 4  ¼ inch slices of ripe tomato

Handful of basil leaves



  1. Boil salted water in a large pot. Add in spaghetti and cook for half of the cooking time that the instructions give. Drain spaghetti and run under cold water.
  2. Add your eggs and grated cheese in a large bowl. Add a pinch of salt and pepper. Whisk together to combine. Add in spaghetti and coat thoroughly.
  3. Heat your olive oil in a non-stick skillet. Add half of your spaghetti mixture. Cook for about 5-7 minutes, until the spaghetti is golden brown underneath. Be sure to shake the pan a few times. 
  4. Place the mozzarella and tomato slices evenly over the spaghetti. Top with basil and then add remaining spaghetti. 
  5. Flip over. Cook again for about 5-7 minutes, occasionally moving the pan in a circular motion. 
  6. Slice into wedges and enjoy! 


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Fresh Berry Ricotta Tiramisu

     We are all about summertime desserts. However, it can be challenging to come up with new and, most of all, easy recipes to whip up! While searching for inspiration for our next post-dinner creation, we came across this recipe from Our Italian Table that left us salivating, Fresh Berry Ricotta Tiramisu. Can you think anything more refreshing to cap off these hot, humid summer days? We couldn’t either. Find the recipe below, and don’t worry, you can get half the ingredients right there at Roma’s!




6 oz blueberries

6 oz blackberries

1 lemon

1 tsp vanilla

1 tbsp honey

2 cups whole milk ricotta

1 cup of Greek yogurt, either plain or vanilla

1 tbsp sugar

Italian ladyfingers



  1. Heat a small saucepan to medium and stir lemon juice, blueberries, blackberries, vanilla, and 3 tablespoons of water. Then, slowly stir in the honey. Let this mixture simmer for about 5 minutes, or until your berries are soft, and remove from the heat. 
  2. Using a fine-mesh calendar, separate the berries and the liquid. Set aside.
  3. Now we are going to work on that whip! Combine the lemon zest and ricotta in a medium-sized bowl and whip until creamy. Then fold in the yogurt. In a bowl, mix together the ricotta and the zest from the lemon. Whip until a creamy texture is achieved. 
  4. Next, dip ladyfingers into the berry liquid. Place these into your serving glasses. Take the berries and extra liquid and spoon them over the ladyfingers.
  5. Layer the ricotta mixture over the berries, and use remaining liquid and berries to top each dessert. 
  6. Garnish with fresh mint, lemon zest, shaved white chocolate, or nothing at all!

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Watermelon Cucumber Caprese Salad

    Whether you are going to a Fourth of July party, or hosting yourself, figuring out what to bring can be pretty tough! Want something fun, fruity, tasty, and best of all EASY! Try out our recipe for watermelon cucumber caprese salad! As always, you are sure to find all of the ingredients at our locations. Let us know how you liked it, and be sure to send us in YOUR favorite recipes too!




3 ¼  cups of watermelon

2 ¼ cups of cucumber

¼ cup of extra virgin olive oil 

Salt & Pepper

½ cup of mint leaves

¾  cup of feta




  1. Start by cutting your watermelon into smaller cubes
  2. Chop your cucumber into four halves
  3. Take a large mixing bowl and put in your watermelon and cucumbers first. Next toss in your olive oil and feta cheese. 
  4. Top with salt and pepper to taste.
  5. Put in the refrigerator. Right before you are ready to serve, add your mint leaves and enjoy!

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Tips for Cookouts This Season

    Now that it’s officially grilling season and the weather is on our side, it’s natural to want to gather with friends and family. To enjoy the sunshine safety, adhere to Covid precautions, such as wearing a face covering and sanitizing often, and respect socially distanced guidelines. One way you can do this if you are having a socially distanced cookout, is to serve foods that minimize cross-contamination. Don’t worry, we’ve either got the product to make the food yourself, or you can place a catering order for contactless curbside pick-up at both of our locations! 


  • Set up chairs 6ft apart, before guests arrive
  • “Seat” per party. In other words, keep your germs with those you’ve already been spending time with. 
  • Set up a Build Your Own Burger or Hot Dog Bar (Pro tip: have hand sanitizer located on both ends)
  • Individually wrapped subs and sandwiches 
  • Kabobs (meat, fruit, and vegetable) 
  • Fresh fruit cups 
  • When it comes to shared items like salads, dips, and platters, we recommend having a similar strategy to your “Build Your Own…” concept. (No double dipping!) 
  • Seafood Station: Set up each seafood in its own container with its own utensil. 
  • If possible, opt for single-serving packages of pretzels, chips, etc. so everyone gets their own. Not possible? Serve in a bowl and with a utensil.
  • For desserts, such as cookies, try to individually package these if possible!
  • Leave drinks in coolers to reduce traffic in and out of the house. Or better yet, Bring Your Own Cooler (BYOC)! 
  • Have trash containers outside to also limit people going inside. 
  • * We recommend that every dish has its own designated serving utensil and that sanitizer is readily available. Pro tip: offer guests plastic gloves to use while handling or serving themselves food 

Game Time! 

Who doesn’t love a good game or two with family or friends, especially with the kids! Here are some fun activities that provide a safe social distance.

For the adults:

  • Cornhole 
  • Bocce
  • Croquet
  • Mini Golf
  • LadderBall


For the grandkids:

  • Chalk
  • Water balloons
  • Hopscotch
  • Hula hoop
  • Bubbles
  • Scavenger Hunt
  • Simon Says

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Tasty Crepes

   We can’t believe it’s already the middle of May! Craving something sweet or savory, but not sure what to make? Try out this really tasty crepe batter recipe, and add your own twist to it. As always, ingredients can be found right at Romas! Make sure to share your results with us. 



2 eggs

½ cup milk 

¼ tsp salt

½ cup of water

1 cup of flour

1 ½  tbsp butter



  1. Start off by mixing together your flour and eggs in a bowl. 
  2. Slowly add in your water and milk. Keep mixing until smooth, and then add your salt and butter. Continue to mix until there are no lumps.
  3. Put a tiny bit of oil into a pan, and take ¼ cup of your batter and place it into a pan. Make sure the batter is even amongst the whole pan.
  4. Let the crepe cook until the bottom side is light brown. This should only take a couple of minutes. Then flip it and cook the other side until it is also a light brown. 
  5. Next, you can add some toppings or ingredients inside the crepe. We have listed some crepe ideas below!


  • Banana Nutella
  • Banana Caramel
  • Fresh Berries and powdered sugar
  • Apple Cinnamon
  • Peaches & Cream
  • Turkey Pesto
  • Steak & Spinach
  • Caprese
  • Ham & Cheese
  • Eggs & Sausage
  • Spinach & Chicken

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Broccoli Cheddar Soup

       Rainy days call for comfort food. Who doesn’t love to enjoy a warm meal on a rainy day, while cuddled up in a blanket watching movies? Well we are providing you a recipe that is sure to satisfy your taste buds! Check out our recipe for broccoli cheddar soup below. 



1 tablespoon of butter

½ onion

2 ¼ cups shredded cheddar cheese

1 ¾ cups of chopped up broccoli

2 cups of chicken stock

¼ cup of flour

2 cups of milk

¼ cup of butter, melted

1 cup of carrots



  1. Melt the tablespoon of butter in a pan. Add onion in and let heat for about 4 ½ minutes.
  2. Add melted butter, a tsp of milk, and flour together into big saucepan and stir. Let cook for 3½ minutes.
  3. After fully mixed, add in the rest of the milk, followed by the chicken stock. Cook for about 19 minutes, or until thickened. 
  4. Add the broccoli, carrots, and onions in. Cook for 20 more minutes.
  5. Lastly, add in the cheese. 

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