Valentine's Day Meatloaf

Ingredients:

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 3 whole cloves garlic
• 1/2 red or green bell pepper - chopped
• 1 pound ground meatloaf mix (pork & beef mixture)
• Salt and Pepper
• 1 egg

For the glaze:

• 1/2 cup catsup
• Dash Worcestershire sauce
• 1 tablespoon honey

Directions:

Heat oven to 325 degrees F.

Combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Add onion, garlic, and red/green pepper. Add meat mixture.
Season the meat mixture with the salt and pepper. Add the egg and combine thoroughly.

Shape meatloaf into heart.....put LOVE into it. ;-)

Combine the catsup, Worcestershire sauce, and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Add sliced onions on top, (optional). Cook approx. 1 hour - checking occasionally.

For the past 28 years, (haven't missed one yet). I have been making the same dinner for my husband, Steve, on Valentine's Day. Not sure how or why I came up with the idea but the first year I made the dish for him - it wasn't even about how it tasted as much as his laughing over why ANYONE would make a heart out of meat loaf! Well, I did and of course, as each year went on - he was prepared for his heart-shaped meat loaf and he will tell you each year it has tasted differently. I guess, like life - just keeps changing. :-) Enjoy~

Submitted by Barbara

Rigatoni with Vodka Sauce

Ingredients:
1 box of rigatoni
1 can of crushed tomatoes
2 cloves of garlic (chopped)
1 small onion (chopped)
1 tablespoon of butter
Fresh basil (chopped)
Salt
Pepper
Crushed red pepper
Heavy cream
1/2 - 2/3 cup of vodka
1/2 cup grated Parmesan cheese

Directions:
Saute garlic, onions, and butter over medium heat in a large pan until onions are translucent. Add crushed tomatoes and then salt, pepper, and red pepper (to taste) and heat for approximately 5 minutes. Add vodka and simmer for about 15-20 minutes. Add in basil and continue to simmer for a few minutes. Add heavy cream, mixing in a bit at a time, until sauce is at your desired color and thickness. Add in cheese and simmer for 2 minutes, while stirring the sauce. Serve over rigatoni. Enjoy!

Rigatoni and vodka sauce is one of my favorite dishes to make. Whenever I have friends over for dinner, this is usually my go-to dish. Everyone enjoys it! Word of advice... Keep vodka out of reach of children! Don't worry, while the sauce cooks, the alcohol cooks down. This dish is family friendly!

Latkes for Passover

Ingredients:

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 1 1/2 teaspoons salt
• 1/2 cup vegetable oil for frying
• 
  

Directions:

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

If you are making sweet potato latkes add another egg and 2 to 3 tablespoons of flour to help them stick together.

Yield 10-12 Latkes

Cooking can definitely bond people. Trying to reconnect with an old and very dear friend, she suggested we make a Passover dinner (so mething I always wanted to do on my own). We cooked all day and had a great time reminiscing, laughing and getting to know each other again. The results from our long day of cooking were far more than a great meal!

Submitted by Alayna

Broccoli Rabe Pesto

Ingredients:

1/3 cup plus 2 tablespoons shelled walnuts

1/3 pound of trimmed broccoli rabe

1 garlic clove

1/3 cup plus 1 tablespoon extra virgin olive oil

pinch of crushed red pepper

1/3 cup grated parmesan or pecorino cheese

salt and pepper to taste (I add a bit of season salt too!)

3/4 pound pasta

3/4 cup reserved pasta water

Directions:
In a 350 degree oven, toast walnuts. Let them cool and chop 2 tablespoons to set aside.

Meanwhile, blanche broccoli rabe in a large boiling pot of very salty water for about 3 minutes.. Rinse under cold water, drain and let it cool. Squeeze out excess water and coarsely chop (I usually just throw it into the food processor as is).

In a food processor, mince the garlic and add 1/3 cup of walnuts. Pulse the processor to coarsely chop the nuts. Add broccoli rabe, olive oil, and crushed red pepper until the broccoli rabe is finely chopped. Add 1/3 cup of cheese and pulse until mixture is just combined. Season with salt and pepper and scrape into a large bowl.

Add your cooked pasta to the bowl and pesto mixture and mix until pasta is well-coated. Add pasta water if needed in order to thin out the mixture over the pasta (I typically d not use all of the pasta water that I save).

Add remaining chopped walnuts and serve; top with more grated cheese and crushed red pepper if desired.

Since I do most of the weeknight cooking in my house, I am always looking for recipes that are easy, quick, and healthy. This is one of my favorites because it can be made in under half an hour and features broccoli rabe - one of my favorite veggies. Feel free to add whatever add-ins you choose: chicken, shrimp, sausage, tomatoes, mushrooms, scallops - whatever really. Toss with your favorite pasta (I use whole-wheat or 50% whole wheat penne, but linguine, farfalle, rigatoni or angel hair works great too!)

Submitted by Sarah

Baked Salmon With a Lemon, Caper, Butter Sauce Over Risotto

Serve over Parmesan risotto
Ingredients:
2 pieces of salmon fillet
3 cloves of garlic (chopped)
1-2 tablespoons of capers
1 tablespoon of butter
1/2 lemon
1 cup of white wine
Extra virgin olive oil
A pinch of salt
Pepper (to taste)
Fresh chopped parsley (to taste)

Directions:
Preheat oven to 425 degrees. In a small pan, brown garlic. Add white wine and reduce for 2 minutes. Add capers, salt, pepper, and half a lemon (zested and juiced). Cook for approximately 1 minute. Melt butter in. Remove from heat and add parsley. Line a baking pan with tin foil. Place salmon on foil with a little bit of butter underneath to keep from sticking. Pour the mixture from the small pan over the salmon. Cook for approximately 12 minutes.

Cheesy Polenta with Sauteed Zucchini and Kale

Ingredients:
1 package of already cooked polenta (it is packaged like a log)
2 cloves garlic (chopped)
1-2 zucchini (cut into chunks)
1 bunch of kale (roughly chopped)
Extra virgin olive oil
Salt
Pepper
Red pepper flakes
Grated Pecorino Romano cheese
1 tablespoon of butter

Directions:
Roughly chop up polenta and place in a microwave safe bowl. Add 1/4 cup of water to the bowl. Put in the microwave for a approximately five minutes. Every minute, take polenta out of the microwave and stir with spoon, crushing any lumps. Add water if polenta becomes too dry. Continue this process until polenta is no longer lumpy. Mix in butter and cheese (to taste) and heat in microwave until cheese melts (less than 1 minute). While cooking the polenta, sauté garlic, zucchini, and kale in oil. Cook approximately 5-8 minutes, or until the vegetables are cooked to liking. Add salt, pepper, and red pepper to taste. Serve on top of polenta.

Even though polenta is served with many Italian dishes, I was not introduced to it until my college years. Since it is very easy to make, I find it to be an appropriate food to make when I do not have too much time. Polenta is cornmeal. For those of you who are not familiar with polenta, the creamy version (what is made in this recipe) is similar to the consistency of foods from other cultures, such as grits or boiled maize. Polenta can also be prepared fried.

Spinach Pie

Ingredients:

• 2 (10 ounce) packages chopped spinach, thawed, drained and squeezed dry
• 3 green onions, chopped
• 4 eggs, lightly beaten
• 1/2 cup cottage cheese
• 1 (4 ounce) package crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon dill
• 10 sheets phyllo dough, thawed
• CRISCO® Butter Flavor No-Stick Cooking Spray

Directions

1. Preheat oven to 350 degrees.
2. Spray an 8x8 baking dish with CRISCO® No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients.
3. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with CRISCO® Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer.
4. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6 pieces.

Growing up my father worked A LOT! Missing family meals a couple times a week and coming home past our bed times. This was a rough time but it has also made our family appreciate dinner time together. Anytime I have eaten dinner at someone else's house I felt I was infringing on special time because that is how it is at our house. I was very lucky to have time just to spend with my family around the dinner table discussing our day and the older I got the more rare it was to have someone miss a meal. Now due to my work schedule I have missed quite a few but it makes the times together all the more special. This is probably why Thanksgiving has always been my favorite holiday! Here is one of our favorite family meals that as you can see from the picture, we are sharing with the next generation.

Submitted by Alayna

Fried Eggplant Stacks

Ingredients:
1 eggplant
Italian style breadcrumbs
Shredded mozzarella cheese
Vegetable oil
2 eggs
Ricotta cheese (optional)
Ingredients for sauce... found here..(http://justcookingfamily.blogspot.com/2012/01/my-familys-classic-italian-tomato-sauce.html)

Directions:
Make tomato sauce (found in link above). Slice eggplant into 1/2 inch thick circles. Dip each individual eggplant into whisked eggs and then cover in breadcrumbs. Heat approximately 1/2" deep oil in pan and drop each eggplant round into the pan. Fry until one side is browned then flip, browning the other side as well. When it is finished cooking, place the eggplant on paper towels to drain any excess oil. Continue this process until all eggplant slices are completed. In a pan, carefully stack eggplant, mozzarella cheese, a dollop of ricotta cheese (if desired) and then another slice of eggplant. Pour sauce over the stacks and then finish off with some mozzarella cheese on top. Place in the oven at 350 degrees until cheese looks melted.

In my house, eggplant is made very often. This is actually just one of the many forms that we use it with. Other examples include eggplant rollatini, eggplant parmigiana, and pasta mixed with eggplant. As a child, I remember my mom frying eggplant at the stove. When she was not looking, I would steal one draining on the paper towel. She would eventually notice when I began eating them quicker than she could make them!

Submitted by Aurelia

Homemade Ravioli

Home-made pasta Ingredients:
4 cups flour (sifted)
3 eggs beaten
1/2 cup water
1/2 TSP salt

Home-made pasta Directions:

Add all ingredients to a mixer. Mix until the dough sticks together and comes away from the sides. Then take it out of the bowl and knead some more. You should almost get the texture of play dough. Wrap the dough in plastic wrap and let it sit for about 30 minutes.

Filling Ingredients:
Chop meat
Italian bread crumbs
dried basil
granulated garlic
Romano cheese

Filling Directions:
While waiting for the dough, mix your meat. Take chop meat, add Italian bread crumbs, dried basil, granulated garlic and Romano cheese to taste. Mix well.

Cut a piece of the dough and begin to roll it out. I am lucky enough to have a pasta machine, which rolls at different levels of thickness. You CAN do this by using a rolling pin and lots of arm muscles, too!

After the pasta is made into thin sheet, I put the sheets into the ravioli cutter. Again, you CAN do this on your own. Cut the sheets of pasta into 2inch by 2 inch squares, put a teaspoon of meat in to the center. Then wet the perimeter, and cover with another 2x2 piece of dough. press edges firmly and viola, homemade ravioli!

Our family always celebrated holidays with homemade pasta, thanks to my grandmother (who was, funny enough German, but married my Italian grandfather). Meat ravioli was always my favorite. As I grew, I was able to help my grandma with more of the steps. before she passed away, my grandma taught my daughter to mix the meat filling. Now, my son, daughter and myself enjoy making home made ravioli. Sometimes we get creative with fillings, but we always come back to our traditional meat ravioli. Nothing says family gathering like a big bowl of grandma's ravioli!

Submitted by Gina

Swedish Meatballs in Burgundy Sauce

Ingredients:

2 Lb. meatloaf mix (beef, pork, veal)

1 large onion--grated on "fine"

1/2 cup plain breadcrumbs

salt and pepper to taste

1 tsp. Worcestershire sauce

2 eggs (beaten)

Directions for meatballs:

mix all together and make into 1" or 1-1/2" meatballs. Fry in 4-6 tablespoons butter or butter substitute (like olivio or smart balance) for about 20-25min or until browned, turning frequently.

Ingredients for burgundy sauce:

6 tablespoons of butter

6 tablespoons of soy sauce

6 tablespoons of chopped chives (sold with spices)

1/2 - 3/4 cup burgundy wine (I use Gallo Hearty Burgundy)

Directions for burgundy sauce:

Heat sauce ingredients together in medium/large saucepan on low just to a low boil. Add meatballs and mix gently, keeping meatballs on low/warm until ready to serve. These can also be frozen for up to 3 months.

Serve as an appetizer with chunks of crusty Italian bread or serve as an entree over rice or noodles!

My sister created this recipe years ago and it has become a multi-family favorite, especially when we all get together for a holiday or special-occasion dinner. The best thing is that it can be used as an appetizer when served alone or with chunks of crusty italian bread; or a main dish when served over rice or noodles. Both of my children love them and used to take turns "mushing" the meatball ingredients. (happy memories!)

Submitted by Chris

Classic Lasagna

Ingredients for Sauce:
2 pounds large tomatoes, chopped (you can use canned)
1 red onion, chopped
1 celery stalk chopped
1 clove garlic, chopped
1 carrot peeled and chopped
10 sprigs Italian parsley, leaves only
8 basil leaves
2 tablespoon extra-virgin o.o.
salt & pepper to taste
2 egg yolks
1/2 cup grated Grana Padano

Ingredients for Bechamel:
6 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk, heated
salt & pepper
1/2 teaspoon ground nutmeg

Ingredients for Assembly:
Lasagna pasta - 1 pound
2 tablespoons extra-virgin olive oil
1 3/3 cups grated Grana Padano, plus extra
butter for greasing
basil sprigs for garnish

Directions:
Prepare the tomato sauce: In a pot over medium heat, combine the tomatoes,
onions, celery, garlic, carrot, parsley, basil and olive oil. Cover & cook for 1
1/2 hours without stirring. Shake the pot occasionally to prevent the tomatoes from sticking to the bottom. Pass the mixture through a food mill (Lex just
try to smash it up with a wooden spoon if you do not have the proper tools)
into a separate pot over medium heat. Add the butter, season with salt &
pepper and cook for 15 minutes, or until smooth and thick. Set aside to cool.
Stir in the egg yolks and the Grana and set the sauce aside.

Meanwhile, prepare the bechamel: In a pot over medium heat, melt the
butter. Add the flour and cook, stirring until the flour is completely
incorporated into the butter, about 4 minutes. Whisk in the warm milk and
cook, stirring until the sauce is thick & creamy, about 10 minutes. Season
with salt, pepper & nutmeg, cover & set aside.

Cook your pasta if it is dry, al dente or follow directions on your fresh pasta.
If cooking them, shock them afterwards to stop the cooking process, by
running them under cold water Drain on damp, clean towels. Preheat oven to
375 degrees. Place a layer of lasagna noodles to cover the bottom of a lightly
buttered baking dish. Sprinkly the noodles with 1/4 cup of grated Grana and
cover with 1/3 of the bechamel. Make another layer of pasta - sprinkle with
another 1/4 cup of Grana and cover with 4 heaping tablespoons of tomato
sauce. Repeat the layering process 2 more times and finish with an additional
layer of the bechamel on top. Put in the oven and bake 15 minutes, or until
golden. Remove from oven let rest 10 minutes or so and then cut into squares
& serve with more grated Grana and a sprig of basil. Enjoy!!!!!
(Recipe by Guiliano Bugialli)

This recipe is the authentic, "non-Americanized," Italian Lasagna, that has sadly lost its authenticity - like translation of phrases and culture - from one continent to another. My daughter, Alexa, loves the original and would never settle for anything less!

Submitted by Chef Donna

Baked Macaroni and Cauliflower

Ingredients:
2 heads of cauliflower
Extra virgin olive oil
4 cloves of garlic (chopped)
1 tsp. parsley
1 tsp. of onion powder
1 tsp of pepper
Salt
2/3 cup of grated Parmesan cheese
1 box of rigatoni
1 small bag of shredded mozzarella
Bread crumbs (optional)

Directions:
Cut cauliflower into small pieces and put into salted boiling water. Boil until very soft and tender. Drain the cauliflower. In a frying pan, heat olive oil and saute garlic. Add cauliflower, parsley, onion powder, and pepper. Cook until slightly browned. Mix together 1/2 cup of the Parmesan cheese, 3/4 of the mozzarella cheese, and cauliflower. Toss with rigatoni. Place in a baking dish and sprinkle remaining cheeses on top. Drizzle with olive oil and bake at 350 degrees, until cheese bubbles and browns.

*For a crispier dish, top with bread crumbs and additional cheese and oil before baking*

When I was younger, I used to help my grandmother make this dish. It was one of my favorites! She used to make it in the winter, particularly during Lent, when we could not eat any meat. When she passed away, my mom started making it as a way to honor her and continue the tradition. With Lent beginning soon, we decided to make it!

Submitted by Aurelia and Danielle

Marinated Flank steak w/ Arugala Salad

The steak recipe is an adapted Weight Watchers recipe

Serves 4

Ingredients for Marinated Flank Steak
1 1/2 LB Flank Steak
3 tsp honey
3 tsp grated ginger
3 tsp grated lemon zest
3 garlic cloves
1 1/2 tbsp dry sherry
pinch crushed red pepper flakes
1 tbsp olive oil
salt and pepper to taste

Directions for Marinated Flank Steak:
Combine all ingredients in a large seal-able bag and marinade at least 6
hours in fridge turning the bag occasionally.
Preheat broiler or grill. Discard marinade. Broil or grill steak on a
slotted broiler pan about 3 minutes on each side or to desired doneness.

Ingredients for Arugula Salad:
1 pkg baby arugula
2 small endive
1/4 cup pine nuts
1/4 cup of shaved Parmesan cheese
2 tbsp of fresh squeezed lemon juice
1 tbsp of olive oil
salt and pepper to taste

Directions for Arugula Salad:
Rinse and dry arugula. Slice endive and rinse and dry. Combine in large
bowl. In a non stick pan add pine nuts and toast, set aside to cool and
then add to bowl. Add shaved Parmesan cheese to salad mixture in bowl.
In a small Tupperware combine lemon juice, olive oil, and salt and pepper.
Seal the Tupperware and shake until dressing is well combined. Add to
salad and toss. Serve alongside flank steak.

In these times of constant rushing around to get to this place and that,
or the lore of spending hours sitting in front of the computer or TV it is
hard to raise a family that is connected to each other. We carve out
mandatory time each weekend to cook and enjoy a meal together. We have an
appetizer while we are cooking together and then we sit down and eat
together. It is a relaxing time where we enjoy each other's company and
catch up. There are so many recipes to choose from. Many times we just
pick up a cook book, choose something at random, buy the ingredients and
cook it up.

Submitted by Geraldine

Mother's Day Special (Chicken Francaise with Cumin Rice and Candied Potato)

5 Servings
Cumin Rice

Ingredients:

3 Tbsp - Vegetable Oil

2 ea - Bay Leaves

½ Tbsp - Cumin Seeds

2 ea - Onions; chopped

1 ¾ c – Long Grain Rice

2 ¾ c – Water

Directions:

1. Heat Oil.

2. Add Bay Leaf & Cumin Seeds. Fry 1-2 minutes.

3. Add Onions and Saute until transparent.

4. Add Rice and fry until well coated.

5. Add water and cook; stir occasionally for 5-10 minutes or until done.

Candied Potato

Ingredients:

15 ea – Red Bliss Potatoes

¼ lb – Sugar

2 oz – Butter

½ oz – Lemon Juice

TT – Salt

1 oz – Water

1 oz – Chicken Stock

Directions:

1. Cook potatoes with skin on, peel while warm.

2. Caramel – Combine lemon juice and sugar. Mix well, melt in a pan stirring constantly until golden brown.

3. Add butter, water and stock; return to boil.

4. Add caramel to potatoes; tossing until coated.

Chicken Francaise

Ingredients:

12 ea – Skinless Chicken Breast

¾ c – Extra Virgin Olive Oil

1 ½ c – AP Flour

TT – Salt

TT – Pepper

5 ea – Eggs

6 Tbsp – Unsalted Butter

9 Tbsp – Water

1 ½ c – Dry White Wine

3 c – Chicken Broth

1 ½ c – Lemon Juice

1 ½ ea – Lemons; rounded

¾ c – Parsley; chopped

Directions for Chicken:

1. Heat the oven to 400 degrees.

2. Heat the oil in a frying pan.

3. Flip the chicken in the AP Flour with salt and pepper.

4. Dip the flour chicken in the egg.

5. Sauté the chicken in the frying pan until both sides are slightly brown.

6. Put the partially cooked chicken in a pan and into the oven to cook the rest of the way.

Directions for Sauce:

1. Melt the butter over medium heat.

2. Once butter is melted, add the next 4 ingredients. Heat until reduced 2/3 of the way.

3. When sauce is reduced, place the lemon rounds over the chicken.

4. Pour the sauce over the chicken and sprinkle the parsley over it.

5. Heat the chicken a little more in the oven for about 10 minutes.

In my household we are ones for traditions. About three years ago I thought I would start my own Mother's Day tradition. My tradition was to make my mother's favorite dish "Chicken Francaise" for her on Mother's Day. So, being the Culinary Arts graduate that I am; I came up with two starches to add. These two starches were "Cumin Rice" and "Candied Potatoes". This would add both a sweet and salty item to her favorite dish. For the past three years, this has been my Mother's Day gift for her. Just to cook for the one who gave birth to you is the best gift you can give.

Submitted by Rob

Italian Rice Balls

Ingredients:

• Contents of recipe for "Parmesan Risotto," cooled (the colder it is, the easier it will be to form)
• 1 1/2 cups of Italian style breadcrumbs
• 1/2 cup of Parmesan cheese
• 1/4 cup of chopped fresh basil
• 2 eggs, beaten
• 1 cup of mozzarella, cut into 3/4" cubes
• Vegetable oil

Directions:

Place 1 cup of breadcrumbs in a bowl and put aside. Take the remaining breadcrumbs (1/2 cup) and mix together with eggs, Parmesan cheese, risotto, and basil. Dampen hands and form about 1- 3/4 inch diameter balls. Insert a cube of cheese into the middle of each ball and enclose it with risotto. Roll each ball into the separate bowl of breadcrumbs.

Fill the bottom of a pan with vegetable oil. Wait for it to heat and then drop balls into the pan. Turn them occasionally until they are golden brown all around. When they are finished cooking, place them on paper towels to drain oil. Enjoy!

During my first year of graduate school, I made these rice balls for my class to signify a food from my culture. Everyone loved them and encouraged me to add them to this blog! Rice balls are a fun food to make with children, as rolling the rice balls is everyone's favorite part! When you eat them, make sure to look for the melted mozzarella cheese surprise in the middle!

Parmesan Risotto

Ingredients:
2 cloves garlic (chopped)
1 small onion (chopped)
1 cup arborio rice
2 1/2 cups low-sodium chicken broth
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup Parmesan cheese
2 tablespoons of fresh parsley (chopped)
Salt
Pepper
2 pinches of saffron (optional)

Directions:

In a saucepan, simmer the chicken broth. In another saucepan, sauté garlic and onion in butter. Cook until the onions are tender. Add rice and stir for 1 minute. Add half of the wine and let it evaporate into the rice. Add about 1/2 cup of chicken broth and stir until it is evaporated. Repeat this process multiple times until liquid is evaporated and rice is tender and mixture is creamy. Add the rest of the wine and parsley and continue stirring. When all of the liquid is evaporated, remove from heat and add cheese, salt, pepper, and saffron (all to taste).

I love risotto. Although I did not grow up eating this, I learned how to make this for the first time in college from my roommate. Risotto had been a staple of her diet while growing up in a Sardinian household. I was honored that she had decided to share this with me. I have since adopted it into my diet.

Grandma Orie's Italian Meatballs and Gravy

Ingredients:

Ground pork, beef, and veal (11 lbs. total)

4 eggs

1 cup grated Parmesan cheese

2 cups Italian flavored breadcrumbs

Pepper

Salt

2 tablespoons of garlic powder

Chopped parsley

Olive oil

1 sliced yellow onion

6 sliced fresh garlic cloves (more if you prefer)

3 cans of whole Italian tomatoes (plum style)

1 small can of tomato paste

Directions:

• Mix everything except the fresh garlic and onions.
• Roll a little meat mixture in your hands into small meatballs. Heat oil in frying pan along with some of the onions and some of the fresh garlic.
• Add the meatballs and cook. Turn the meatballs frequently so as not to burn them but cook them thoroughly. Add more onions and fresh garlic as needed. You can remove some of the burned onion and fresh garlic as you’re cooking the meatballs.
• In the meantime, place a large pot on the stove. Place tomatoes in a blender and blend. Cook tomatoes slowly.
• When all the meatballs are cooked, add them to the gravy. Add a little of the oil or grease from the frying pan and add to the tomatoes.
• Cook on very low for 2-3 hours. Add the tomato paste during the last hour.

Buon apetito!

In an Italian household, Sundays are traditionally set aside for the arduous process of making meatballs and gravy. In my household, the tradition began even before I was a thought in my parents' minds. My grandmother on my father's side arrived in the United States from her home country when she was only a year old. This recipe was her parent's, and probably her grandparent's or great grandparent's before that; through watching my dad every Sunday, I, too, have learned how to make them. Nothing says family more to me than the smell of fresh meatballs on an otherwise lazy Sunday morning.

Submitted by Tess

Taco Night!

Ingredients:

Lettuce
Tomatoes
Shredded taco cheese
1 lb. ground beef
Taco seasoning
Sour cream
Cilantro
Salsa
Queso dip
Avocado

Small flour tortillas
Hard corn tortilla shells
Tortilla chips for dipping

Directions:
Heat oven to 325. Heat hard shells according to directions.
Brown ground beef in skillet. Add seasoning. Put all ingredients on table so everyone can make their own tacos using the ingredients they like. Enjoy!

Tacos has been one of my family's favorite meals since the kids were small. They love being able to create their own dinner, and no one forces them to eat their vegetables. The food is very colorful, and the ingredients are fresh and healthy. This has always been one of my favorite meals, because some weeks it would be the only meal without any complaining!! It's hard to please everyone at once, but tacos do the trick! We find ourselves spending longer at the table talking about our days, and catching up with one another. Everyone seems happy on taco night, and that means better conversation and better connection. We eat it almost once a week and everyone still loves it.

Submitted by Katinka

Side of Sauteed Escarole and Olives

Ingredients:
1 bunch of fresh escarole (each leaf separated from the bunch and washed thoroughly)
2 cloves of garlic (chopped)
salt
pepper
extra virgin olive oil
pitted kalamata olives (chopped- use as many as desired. If there is leftover juice from the olives at the bottom of the container, add some to the pan for extra flavor!)
white wine (optional)

Directions:
In a pan, saute oil, garlic, and olives over medium heat for 1-2 minutes. Add leaves of escarole. With tongs, keep rotating and stirring ingredients in the pan. At first, the pan might appear to be overflowing with this vegetable, but it will quickly cook down, fitting into the pan. Add salt, pepper (both to taste), and a splash or two of white wine (optional) and continue cooking until the whitish part of the vegetable is soft. This will only take a few minutes.

Escarole is a great side dish, as it is high in folic acid, fiber, vitamin A, and vitamin K!
Make it into a dinner by adding the escarole over penne!
Fun fact: Escarole is also known as broad leaf endive

Fried Rice with Broccoli

Here's a great way to use leftover white rice from Chinese food take-out!

Ingredients:
leftover white rice from Chinese food takeout
1 small onion (chopped)
salt
black pepper
1 cup of frozen broccoli
soy sauce
1 egg (beaten)
vegetable oil
(feel free to add any other ingredients you would like, such as peas, chopped carrots, chicken, pork, tofu, etc.)


Directions:
Over medium heat, saute onions in a large nonstick pan in heated oil until the onions become a very light brown. In the meantime, heat broccoli in microwave until soft. Add rice evenly throughout pan, mixing it into the onions. Add soy sauce (to taste) and continue mixing around rice. Add broccoli. Cook as long as desired (longer cooking time will produce crispy effect). Before removing pan from heat, mix in beaten egg along with salt and pepper (to taste). Cook for approximately 1 minute, mixing egg around evenly.


Somehow, there always seems to be leftover rice from Chinese food take-out. This recipe is a fun alternative to eating it plain! I usually add whatever protein or vegetables are available to me in my house so use your imagination and enjoy!