White Wine Garlic Mussels

Breaded chicken, mushrooms, Penne pasta, pesto cream sauce

Chicken Penne

Chicken breast, Pine nuts, Parmesan cheese, Linguine, pesto sauce

Chicken Al Pesto

Chicken breast, bacon, Parmesan cheese, Spaghetti pasta, cream sauce

Chicken Carbonara

Chicken breast, Sauteed Mushroom, Alfredo Creamy sauce with Bowtie Pasta

Chicken Alfredo

Chicken breast, cauliflower, Penne pasta, spicy tomato sauce

Chicken Arrabiata

Layers of fresh pasta, meatless Ground Round*, Ricotta cheese & Mozzarella cheese, tomato sauce.

Vegetarian Lasagna

Penne Arrabiata

Fresh pasta stuffed with Ricotta cheese, spinach, tomato sauce

Manicotti

Pine nuts, Parmesan cheese, Linguine pasta, pesto sauce

Linguine Pesto Cream

Spaghetti Pomodoro

Sautéed mushrooms, Penne pasta, Vodka Rose sauce

Penne Vodka

Sautéed mushrooms, Fettuccine pasta, cream

Fettuccine Alfredo

Eggplant, zucchini, spinach, roasted red peppers, Kalamata olives, Feta cheese, Penne pasta, tomato sauce

Mediterranean Pasta

French Fries

Garlic Cheese Bread (4 Pieces)

Garlic Bread (4 Pieces)

Large Greek Salad

Small Greek Salad

Arancini

Prosciutto, Salami, Roasted Red Peppers, Grilled Eggplant and Grilled Zucchini, Tomato, Bocconcini Cheese

Large Antipasto

Medium Antipasto

Small Antipasto

Cheese Bruschetta

Inspect mussels and discard any with broken shells or that remain open after a firm tap. Rinse mussels under cold running water, scrub shells with a brush, and remove beards by pulling toward the hinge. Place mussels in a bowl of cold salted water (1 cup water with 1 tsp salt) for 10 minutes to expel grit, then drain and rinse once more.

In a large heavy-bottomed pot or Dutch oven set over medium heat, add olive oil and 2 tablespoons of butter. When butter melts and foams, add the minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Prepare aromatics

Pour in the white wine and increase heat to medium-high. Let the wine simmer and reduce by about a third, 2–3 minutes, scraping up any bits from the bottom. Add the chicken or seafood stock, red pepper flakes, black pepper, lemon zest (if using), and 1 teaspoon kosher salt. Bring the mixture to a gentle simmer.

Deglaze and build broth

Add the drained mussels to the simmering broth, cover the pot with a tight-fitting lid, and steam for 5–7 minutes, gently shaking the pot once or twice, until mussels open. Discard any mussels that do not open after 7 minutes.

Cook mussels

Remove the pot from heat. Using a slotted spoon, transfer opened mussels to a large bowl or directly to serving bowls, leaving the cooking liquid in the pot. Stir the remaining 1 tablespoon butter and the lemon juice into the broth until butter melts and sauce is slightly glossy. Stir in about two-thirds of the chopped parsley, reserving the rest for garnish. Taste and adjust seasoning with more salt or lemon as needed.

Finish sauce

Pour the finished broth over the mussels or return mussels briefly to the pot and toss gently to coat.

Combine

Toast or warm the sliced crusty bread. Optionally spread with butter. Place mussels in deep bowls, spoon generous amounts of broth over them, sprinkle with remaining chopped parsley and a pinch more black pepper or red pepper flakes if desired. Serve immediately with the bread for sopping up the sauce.

fresh mussels, scrubbed and beards removed

salted water (for soaking/rinsing mussels)

dry white wine (such as Sauvignon Blanc or Pinot Grigio)

low-sodium chicken or seafood stock

shallots, finely minced

garlic cloves, minced

unsalted butter

extra-virgin olive oil

fresh lemon juice

lemon zest (optional)

fresh flat-leaf parsley, chopped

red pepper flakes

black pepper

kosher salt

crusty bread (baguette or country loaf), sliced

butter (optional, for bread)

Bring 4 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz penne and cook until al dente according to package instructions (about 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Slice 1 lb chicken breasts horizontally into 1/2-inch cutlets (or pound to even thickness). Pat dry with paper towels.

Set up a breading station: place 1 tablespoon flour in a shallow bowl; beat 1 egg with 2 tablespoons milk in a second bowl; in a third bowl combine 3 oz breadcrumbs, 2 tbsp grated Parmesan, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper.

Dredge each chicken cutlet in flour, shake off excess, dip into egg wash, then press into breadcrumb mixture to coat on both sides.

Heat a large skillet over medium heat and add 3 tablespoons olive oil. When oil is hot (shimmering but not smoking), add breaded cutlets and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate lined with paper towels and keep warm. Slice into strips before adding to pasta.

Clean and slice 8 oz mushrooms. In the same skillet used for chicken (remove excess oil leaving about 1 tablespoon), add 1 tablespoon butter and 1 teaspoon olive oil over medium-high heat.

Add minced shallot and sauté 1–2 minutes until translucent. Add mushrooms and sauté 4–6 minutes until browned and their liquid has evaporated.

Add 2 cloves minced garlic, 1 tsp salt and 1/2 tsp black pepper; cook 30–45 seconds until fragrant. Remove mushrooms to a bowl and set aside.

Reduce heat to medium. In the skillet, pour in 1/2 cup chicken broth and scrape up any brown bits from the pan. Let simmer 1–2 minutes.

Add 1 cup heavy cream and 1/2 cup grated Parmesan; stir to combine and bring to a gentle simmer. Cook 3–4 minutes until sauce slightly thickens.

Stir in 1/2 cup basil pesto, 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, thin with up to 1/2 cup reserved pasta water, adding a tablespoon at a time, until desired consistency is reached.

Return cooked mushrooms to the skillet with the sauce and stir to incorporate. Add drained penne to the skillet and toss gently to coat in the pesto cream, adding a splash of reserved pasta water if needed to loosen the sauce.

Add sliced breaded chicken on top and warm through for 1–2 minutes so chicken rewarms and flavors meld.

Remove from heat, stir in 2 tablespoons chopped fresh basil and sprinkle with 2 tablespoons extra grated Parmesan. Serve immediately.

penne pasta

water

salt

boneless skinless chicken breasts

all-purpose flour

large egg

milk

plain breadcrumbs

grated Parmesan cheese

garlic powder

olive oil (for frying)

cremini or button mushrooms

olive oil

shallot (or small onion), minced

garlic, minced

basil pesto (store-bought or homemade)

heavy cream

chicken broth

lemon juice

fresh basil leaves, chopped

extra grated Parmesan

Place a small dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant (2–3 minutes). Transfer to a small bowl to cool.

Toast pine nuts

Grate Parmesan if not pre-grated. Zest the lemon and set aside. Roughly tear basil leaves for garnish.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add linguine and cook until al dente according to package instructions (usually 8–10 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare the chicken breasts: if very thick, butterfly or pound to an even thickness about 3/4 inch. Pat dry with paper towels.

Season both sides of the chicken with salt, black pepper, garlic powder, and dried oregano.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add the chicken breasts. Cook undisturbed 4–5 minutes until a deep golden crust forms. Flip and cook another 4–5 minutes, or until internal temperature reaches 165°F (74°C). If chicken is browning too quickly, reduce heat to medium. Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

In the same skillet used for chicken, reduce heat to medium-low and add 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil. Add the cooked linguine to the skillet and toss briefly to coat and pick up any browned bits.

Add 1 cup prepared basil pesto to the linguine and toss to combine. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time until you reach a glossy, silky sauce that evenly coats the pasta (typically 1/4–1/2 cup).

Stir in half of the grated Parmesan and the lemon zest. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.

Add the sliced chicken to the pasta and gently toss to combine and warm through (1–2 minutes).

Plate the linguine and chicken. Sprinkle toasted pine nuts, remaining Parmesan, torn basil leaves, and a pinch of red pepper flakes over the top. Drizzle a little extra-virgin olive oil if desired and serve immediately.

prepared basil pesto (store-bought or homemade)

freshly grated Parmesan cheese

pine nuts

lemon (zest and optional juice)

fresh basil leaves (for garnish)

linguine

kosher salt (for pasta water)

reserved pasta cooking water

dried oregano

freshly ground black pepper

red pepper flakes (optional)

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 12 oz spaghetti and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Keep the drained pasta warm. Return the pot to low heat for later if needed.

Pat the 1 lb chicken breast dry and season lightly with a pinch of salt and 1/4 tsp black pepper. Slice the breast into 1/2-inch strips or bite-sized pieces for quick, even cooking.

In a large skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add the chicken pieces in a single layer. Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil to keep warm.

Slice 6 slices of bacon crosswise into 1/2-inch pieces. In the same skillet (leave bacon fat), add the bacon pieces and cook over medium heat until crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pan.

In a medium bowl, whisk together 1 cup freshly grated Parmesan and 2 egg yolks until smooth. Stir in 1/2 cup heavy cream until combined. Season with a pinch of salt (remember bacon and Parmesan are salty) and 1/4 tsp freshly ground black pepper. Set aside.

Lower the skillet heat to medium-low. If the pan is very dry, add 1 tablespoon olive oil or 1–2 tablespoons reserved pasta water. Add 2 cloves garlic, minced, to the pan and sauté briefly (about 30 seconds) until fragrant but not browned.

Return the cooked chicken and crispy bacon to the skillet and stir to combine with the garlic and fat. Pour in the cream/egg/Parmesan mixture and stir continuously over low heat. Warm gently — do not boil — so the eggs thicken the sauce without scrambling (about 1–2 minutes).

Add the drained spaghetti to the skillet and toss to coat. If the sauce seems thick, add reserved pasta water a few tablespoons at a time until you reach a glossy, silky consistency that coats the pasta (usually 2–4 tablespoons; up to 1/2 cup if needed).

Taste and adjust seasoning with up to 1/2 teaspoon salt and the remaining black pepper as desired. Remove from heat.

Serve immediately, garnished with additional grated Parmesan and 2 tablespoons chopped fresh parsley if using.

spaghetti

water (for boiling)

chicken breast (boneless, skinless)

bacon (thin-cut)

Parmesan cheese (freshly grated)

egg yolks

garlic

fresh parsley (optional, chopped)

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add bowtie pasta and cook according to package instructions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pound the chicken breasts to an even thickness (about 1/2–3/4 inch) or slice them into 1/2-inch cutlets. Pat dry with paper towels.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams. Add the chicken and cook without moving for 4–5 minutes to develop a golden crust. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes. Slice into strips or bite-sized pieces before combining with pasta.

Clean mushrooms with a damp cloth and slice them about 1/4-inch thick.

In the same skillet used for the chicken (wipe out if there are burnt bits, but keep fond for flavor), heat 1 tbsp butter and 1 tsp olive oil over medium-high heat. Add the chopped shallot and sauté 1 minute until translucent.

Add sliced mushrooms in a single layer and let them brown undisturbed for 2–3 minutes. Stir and continue cooking until they release their liquid and it evaporates and mushrooms are golden, about 4–6 minutes total.

Add 2 minced garlic cloves and cook 30 seconds until fragrant. Season with 1 tsp salt and 1 tsp black pepper. Remove mushrooms to a bowl and set aside.

In the same skillet, reduce heat to medium and add 4 tbsp butter. When butter melts, add 2 minced garlic cloves and cook 30 seconds until fragrant but not browned.

Stir in 1 tbsp flour and cook 1 minute to form a roux, stirring constantly.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Continue whisking and bring mixture to a gentle simmer (do not boil hard) for 3–5 minutes until it begins to thicken.

Lower heat to medium-low and gradually whisk in 1 cup freshly grated Parmesan until melted and the sauce is smooth. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until desired consistency is reached (use up to 1/2 cup).

Season sauce with 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp grated nutmeg (optional). Taste and adjust seasoning. Keep sauce warm on very low heat; avoid boiling to prevent separation.

Return the cooked pasta to the skillet with the Alfredo sauce (or place sauce into the pot with pasta). Toss to coat thoroughly over low heat. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce so it clings to the pasta.

Add the sautéed mushrooms and sliced chicken to the pasta and gently toss to combine and warm through, about 1–2 minutes.

Stir in 1 teaspoon lemon juice if using to brighten flavors, then sprinkle with chopped parsley and extra Parmesan.

Serve immediately, divided among plates, with additional black pepper and Parmesan at the table.

bowtie (farfalle) pasta

cremini or white mushrooms

shallot or yellow onion, finely chopped

fresh garlic, minced

whole milk

fresh grated nutmeg (optional)

fresh parsley, chopped

extra Parmesan for serving

lemon juice (optional)

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook pasta

While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 cups cauliflower florets, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and sauté until golden and just tender, 6–8 minutes. Transfer cauliflower to a plate and set aside.

Cook cauliflower

Slice 1 lb chicken breast into 1/2-inch strips or bite-size pieces. Pat dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

Prepare chicken

In the same large skillet used for cauliflower, add 1 tablespoon olive oil and heat over medium-high. Add the seasoned chicken in a single layer and cook without moving for 2 minutes to brown, then stir and continue cooking until cooked through (internal temp 165°F / 74°C), about 4–6 minutes total depending on thickness. Remove chicken to the plate with cauliflower and keep warm.

Cook chicken

Reduce heat to medium. In the same skillet, add remaining 1 tablespoon olive oil. Add 1 small finely chopped onion and cook until translucent, about 4–5 minutes. Add 4 minced garlic cloves and 1 tsp red pepper flakes; cook, stirring, until fragrant about 30 seconds.

Sauté aromatics

Stir in 2 tablespoons tomato paste and toast for 30 seconds. Pour in 28 oz crushed tomatoes, add 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt, and 1 tsp black pepper. Stir to combine and bring to a gentle simmer.

Build sauce

Let the sauce simmer gently for 10–12 minutes, stirring occasionally. Taste and adjust seasoning — add more red pepper flakes for heat or salt to taste. Stir in chiffonaded 8 basil leaves in the last minute of simmering.

Simmer and finish

Add the cooked chicken and cauliflower back into the skillet with the arrabbiata sauce and gently stir to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached (use up to 1/2 cup).

Add the drained penne pasta to the skillet and toss everything together over low heat for 1–2 minutes so the pasta absorbs the sauce and all components are heated through.

Serve immediately topped with 1 cup grated Parmesan and additional red pepper flakes if desired.

cauliflower florets

garlic (minced)

onion (small, finely chopped)

crushed tomatoes (canned)

tomato paste

sugar (optional, to balance acidity)

fresh basil (chiffonade)

parmesan cheese (grated)

red pepper flakes (extra, optional)

Heat a large skillet or saucepan over medium heat and add 2 tablespoons olive oil.

Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic, grated carrot, diced zucchini and chopped mushrooms; sauté until vegetables are softened and most liquid has evaporated, about 5–7 minutes.

Add the meatless ground round to the pan. Break it up with a spoon and cook until lightly browned, about 4–5 minutes.

Stir in the crushed tomatoes and tomato paste; reduce heat to low and bring to a gentle simmer.

Add dried oregano, dried basil, sugar (if using), 1 teaspoon salt, 1/2 teaspoon black pepper and red pepper flakes (if using). Simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens. Taste and adjust seasoning.

While the sauce simmers, combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large beaten egg, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon nutmeg in a bowl.

Mix until smooth and evenly combined. Refrigerate until ready to assemble.