Parmesan Asparagus Fries with Lemon Garlic Aioli
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I love these baked asparagus fries! Fresh asparagus is rolled in Parmesan cheese and baked until crispy. Dipping them in a homemade lemon garlic aioli is the ultimate.
- 1 bunch asparagus (washed and trimmed [I try to pick a bunch that are pretty uniform in thickness])
- 2 egg whites
- 3/4 cup panko breadcrumbs
- 1/4 cup unbleached all-purpose flour
- 1/4 cup Parmesan cheese (grated)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 large egg
- 1 egg yolk
- 1 teaspoon brown mustard
- 2 teaspoons lemon juice (freshly squeezed)
- 1 cup grapeseed oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cloves garlic (smashed and roughly chopped)
- 2 tablespoons lemon juice
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Baked Chicken Fries
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These are a favorite in my house. Kids love them, adults adore them and they are healthier than traditional fried chicken tenders.
- 6 chicken breast halves (cut into 1/2 inch strips)
- 1 cup panko japanese breadcrumbs
- 1 cup Italian breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon freshly ground black pepper
- 2 pinches kosher salt (for sprinkling)
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Garlic, Parmesan + Fresh Herb Oven Fries
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Instead of regular olive oil I substituted some of my beloved, garlic infused oil. It gives the fries the flavor with out the risk of burning the garlic. Once the potatoes were baked and crispy, I tossed them smoked sea salt flakes and sprinkled them with chopped fresh herbs that I hand-picked from my garden and grated fresh Parmesan (that I didn't come from my garden ;) ) over top. I prefer the cold cheese sticking to my fries but feel free to slide these back into the oven to get them all melty.
- 3 pounds russet potatoes (cut into eighths)
- 3 tablespoons garlic infused olive oil
- flaked smoked sea salt ( or regular)
- 1 tablespoon snipped chives
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon chopped fresh parsley leaves
- 2 to 3 tablespoons freshly grated Parmesan cheese
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White Pasta e Fagioli
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White Pasta e Fagioli is a delicious take on a classic soup recipe. This flavorful soup has pancetta, cubed potatoes and tender white beans with ditalini pasta in a parmesan, herb infused broth. Serves about 6 to 8 depending on serving size.
- 4 ounces pancetta (diced)
- 3 sprigs thyme
- 3 springs oregano
- 3 sprigs parsley
- 2 ribs celery (sliced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- kosher salt
- 30 ounces cannelini beans (drained and rinsed)
- 15 ounce cannelini beans (undrained and pureed)
- 2 medium russet potates (peeled and diced)
- 1 parmesan rind
- 6 cups vegetable broth (plus more if needed)
- 1 cup ditalini pasta
- 1/2 teaspoon white pepper
- 1/3 cup parmesan cheese (grated, for serving)
- parsley (minced, for serving)
- 6 teaspoons extra virgin olive oil (for serving)
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Pesto and Mozzarella Grilled Cheese Sandwich
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Grilled Pesto and Mozzarella Sandwich, also known as "The Special" is a family favorite. Homemade basil pesto, sliced fresh mozzarella sandwiched between buttery, golden brown sourdough. Serves 2 but can easily be made for 1 or for more.
- 4 slices sourdough bread ((I like Izzio brand))
- 4 tablespoons basil pesto (or use your favorite)
- 3 tablespoons salted butter (or more if needed)
- 4 slices fresh mozzarella cheese (or more to taste)
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Easy Chicken Parmesan
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In this Easy Chicken Parmesan recipe, crispy cracker crumb coated chicken breasts are smothered with a simple marinara, topped parmesan cheese and melty mozzarella!
- 4 thin-cut boneless skinless chicken breast halves
- 2 large eggs
- freshly ground black pepper
- 1 sleeve crackers (about 14 to 18 (I like Ritz))
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil (plus more if needed)
- 2 cloves garlic (finely minced or squeezed through a garlic press)
- 2 (15 ounce) cans tomato sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar
- 2 tablespoon unsalted butter
- 1/4 cup Parmesan cheese
- 6 slices mozzarella cheese
- 8 ounces spaghetti noodles
- parsley (chopped)
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Italian Grinder
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This Italian Grinder is a toasted sandwich consisting of homemade focaccia filled with melted cheeses and loads of italian meats. What sets this grinder apart is the cool and crisp grinder salad that is served inside the sandwich.
- 1/2 loaf focaccia
- 8 slices mozzarella cheese
- 1 cup fontina cheese (freshly grated (or more if desired)
- 8 slices deli ham
- 8 slices prosciutto
- 8 slices Genoa salami
- 8 slices soppressata
- 8 slices sandwich pepperoni
- 4 slices tomato
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1/4 cup parmesan cheese (freshly shredded or grated)
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 to 2 cloves garlic (freshly grated)
- 1 teaspoon dried oregano
- 1/4 teaspoon coarsely ground black pepper
- 2 pinches red pepper flakes (more or less to taste)
- 1/2 large head iceberg (sliced 1/2-inch thick)
- 1/2 red onion (thinly sliced)
- 1/3 cup sliced peperoncini (packed)
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One Pot Spaghetti
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This One Pot Spaghetti is perfect for any night of the week! Spaghetti noodles cook in an Italian sausage and ground beef meat sauce before being topped with parmesan and mozzarella and slid under the broiler.Serves 6 to 8 depending on serving size.
- 1/2 pound Italian sausage (hot or mild )
- 1 medium yellow onion (diced )
- 4 cloves garlic (minced)
- pinch kosher salt
- 2 tablespoons tomato paste
- 1 pound lean ground beef (I use 90/10)
- 3 cups marinara (homemade or store-bought (24 ounces))
- 4 cups low-sodium chicken broth
- 12 ounces spaghetti noodles (broken in half)
- 1/3 cup Parmesan cheese (freshly grated, divided)
- 1½ cups Mozzarella (shredded )
- fresh basil (thinly sliced for serving)
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Garden Vegetable Ragu
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Garden Vegetable Ragu is a meatless pasta dish consisting of zucchini, yellow squash and carrots in a flavorful and robust red sauce. Serve on top of pasta with lots of grated parmesan cheese. Serves 6.
- 1 teaspoon olive oil
- 1 medium yellow onion (diced)
- 1 medium carrot (grated)
- 2 medium zucchini (trimmed and sliced into half moons)
- 2 medium yellow summer squash (trimmed and sliced into half moons)
- 2 cloves garlic (minced (or more if desired))
- 1 teaspoon dried basil (or more to taste)
- 1 teaspoon dried oregano (or more to taste)
- 1/2 teaspoon italian seasoning
- red pepper flakes
- 28 ounces crushed tomatoes (I like delallo brand)
- 1 teaspoon sugar
- 1 cup dry red wine (like merlot, pinot noir or Malbec (use one you like to drink!))
- 1 cup grated parmesan cheese (divided)
- kosher salt (to taste)
- freshly ground black pepper
- 1 pound cooked pasta
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Peach Prosciutto Goat Cheese Crostini
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Peach Prosciutto Goat Cheese Crostini are the perfect summer appetizer. Whipped goat cheese is spread on a toasted baguette slices and then topped with salty prosciutto, peppery arugula, juicy peach and drizzled with balsamic glaze and garnished with fresh basil.This recipe yields 20 to 24 crostini.
- 4 ounces goat cheese log
- 1 tablespoon whipped cream cheese
- 12 ounces French baguette (sliced - I used 2 (6 ounce each) demi baguettes.)
- 1 cup baby arugula
- 3 ounces prosciutto (cut into smaller pieces)
- 2 peaches (sliced)
- balsamic glaze (for drizzling)
- fresh basil leaves (garnish)
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