1/4 cup roasted, salted sunflower seeds

1 clove garlic, coarsely chopped

Finely grated zest and juice of 1 1/2 lemons

1/4 cup loosely packed fresh flat-leaf parsley leaves

5 cups loosely packed baby arugula, divided

3/4 cup extra-virgin olive oil

1 cup (2 ounces) finely shredded sheep’s milk cheese, such as pecorino Romano or pecorino Toscano

Generous 1/4 teaspoon fine salt

1/8 teaspoon freshly ground black pepper

Method
In the bowl of a food processor, combine the sunflower seeds and garlic and pulse to finely chop. Add the lemon zest and juice, and pulse to combine. Add the parsley and 2 cups of the arugula, and pulse to combine, stopping to scrape down the sides of the bowl as needed. With the machine running, add half of the oil in a slow, steady stream. Add another 2 cups of the arugula and pulse to combine. With the machine running, add the rest of the oil in a slow, steady stream. Add the cheese, salt and pepper and process until smooth. You should have about 1 3/4 cups. If not using right away, transfer to an airtight container and refrigerate until needed.

Ingredients

2 Tablespoons butter
1 clove garlic minced
1 pound boneless skinless chicken breasts cut into cubes*
1 tsp oregano
1 tsp Italian seasoning
1/2 tsp salt or to taste
1/4 tsp black pepper
1/4 cup sun dried tomato drained and chopped
3 cups baby spinach**
8 oz penne pasta uncooked***
1 jar Alfredo sauce 150z
2 cups boiling water or chicken broth
1 ½ cups mozzarella cheese
Basil or parsley for garnish optional

Instructions

Preheat oven to 350°F.

In an oven proof dutch oven, melt butter then add chicken and cook for 7-8 minutes until done. Next, add the garlic, Italian seasonings, oregano, salt and pepper and cook for 1-2 minutes, until the spices are fragrant.
Next, add the remaining ingredients except for the mozzarella cheese and mix well. Cover the casserole and cook for 30 minutes.

Remove from oven and test the pasta to be sure it is done. Once the past is done to your taste, sprinkle mozzarella cheese on top and bake for another 5-10 minutes or until the cheese melts and gets bubbly.

Serve with a side salad. Serves 6.

* you can use any left over chicken. I generally precook the chicken so I have broth to use instead of boiling water. Gives the dish more flavor!
** a box or bag of frozen spinach works well. Before adding to the dish, thaw the spinach and squeeze it until it is dry. Instead of spinach, you can also use a container of mushrooms (fresh, sliced or a can of mushrooms). Or you can add both!
*** Any pasta will be fine here. I have used penne, rotini, cavatappi, and elbows.

1 12 oz. package of cranberries, washed and culled
1 20 oz. can crushed pineapple
1 6 ox. can frozen orange juice, undiluted
3/4 C sugar
1/2 t cinnamon
1/2 T whole cloves
1 C raisins
1 C pecans, chopped and lightly toasted

Method

Rinse and sort cranberries. Drain pineapple, reserving juice. Combine juice, orange juice and enough water to make 2 cups of liquid. In a large pot, mix the liquid with the sugar and spices. Bring to a boil and boil for 10 minutes. Add cranberries and boil until the cranberries pop, about 5 minutes. Remove cloves. Add the raisins and pineapple and boil for 5 more minutes, stirring frequently. Remove from heat and add the chopped toasted pecans. Cool completely. Makes 6-7 cups @ 20 calories x tablespoon.

• ¾ cup vinegar
• 1½ cup water
• 1½ teaspoon pepper
• 1½ Tablespoon salt
• ½ cup brown sugar
• 2 Tablespoon prepared mustard
• ½ teaspoon cayenne
• 3 thin slices of lemon
• 3 onions, sliced
• 1½ cup ketchup
• ¼ cup Worcestershire sauce

Directions

1. Mix all ingredients except ketchup and Worcestershire sauce and bring to a boil.  Simmer for 10 minutes.
2. Add the ketchup and worcester sauce and bring back to a boil.

Note:  for 5 lbs of pork, you will need to double or triple this recipe to have sufficient sauce for the meat.  The sauce stores well in the refrigerator for several months.

• 1/2 cup vegetable stock
• 1 large pinch saffron
• 2 tablespoons olive oil
• 1 onion, 1/3 thinly sliced, remaining finely chopped
• 1 lb. italian sausage made with turkey, bulk or casings removed
• 2 sprigs fresh rosemary
• 1 handful fresh sage leaves
• 1/2 cup dry white wine
• Kosher salt
• 1 pound tubular pasta (elbows, penne, cavatappi)
• Freshly grated Parmesan
• Extra-virgin olive oil

Preparation

1. Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron, and keep warm.
2. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces.
3. When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry.
4. Add the saffron-infused vegetable stock. Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook or allow all the liquid to evaporate.
5. Remove the rosemary sprigs. Set aside.
6. Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
7. Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil.

Ingredients

• 1¼ lb. ground beef
• ½ large onion, chopped
• oregano
• chili powder
• 6 cloves garlic
• large can (29 oz.) Hunt’s tomato sauce
• regular can of tomato soup

Preparation

1. Brown ground beef in skillet
2. Mix in onions and stir
3. Lightly cover beef and onion mix with oregano and chili powder
4. Chop garlic cloves and add to mix
5. Add tomato sauce and tomato soup, and stir
6. Simmer for as long as desired… at least an hour!

• Chunky store-brand salsa.  Enough to accommodate the beans and corn
• Goya canned black beans, rinsed with cold water and dried with a paper towel
• Canned Del Monte Fresh Cut yellow corn, drained
• Cilantro.  Remove leaves from stems and chop coarsely

Preparation

1. Combine all ingredients
2. Chill for about and hour and serve with Fritos Scoops

Ingredients

• 1 (12 ounce) package of fresh cranberries
• 1 medium navel orange, unpeeled and coarsely chopped
• 3 tablespoons of crystallized ginger
• 2 jalapeño peppers, seeded and coarsely chopped
• 1/4 cup fresh mint leaves
• 1 cup sugar
• Garnish:  fresh mint sprigs, orange wedges

Preparation

1. Pulse fresh cranberries in a food processor until minced.
2. Transfer minced cranberries to a small bowl.
3. Pulse orange and next 4 ingredients in food processor 3 to 5 times or until mixture is finely chopped.
4. Stir into cranberries; cover and chill, if desired.
5. Garnish, if desired.