If you’re looking for a healthy, tasty and easy appetizer, this should be your new go to recipe. This comes together in minutes and can be served as an actual spread with crackers or as a dip. However, if you’re feeling “fancy” and looking to impress a bit, you could use it in cucumber cups, as shown in the photo above. They make a great presentation, they’re an easy, no mess, finger food and are definitely a healthy, low carb option.

INGREDIENTS
1/4 – 1/2 lb. smoked salmon, chopped
2 Tbs. grated onion or finely chopped
1 1/2 Tbs. fresh dill, chopped
2 Tbs. sour cream
1 Tbs. plain greek yogurt
1 Tbs. capers
2 tsp. fresh lemon juice
fresh ground pepper, to taste

DIRECTIONS
Combine all ingredients, mix well and serve with pumpernickel squares, crackers or some nice crunchy crostini.

CUCUMBER CUPS
1-2 English cucumbers
Cut the cucumber into 1″ pieces, then, using a melon baller (a 1/2 teaspoon measuring spoon works well too) , scoop out the center of the cucumber to form a ‘cup’ for the salmon. Lightly salt the cucumber cups and turn upside down on a paper towel for 10-15 minutes. Finally, when fully drained, fill the ‘cups’ with the salmon spread, arrange on your platter and serve with a little garnish of dill fronds.

In the Italian world, this is better know as Pasta e Fagioli. Regardless of what you call this, it is a wonderful, hearty soup, that takes very little time to put together and tastes like you have spent hours making it. Needless to say, this is recipe that I always want to have in my repertoire. Tasty and not time consuming…how do you not love that? Ultimately, this is an excellent recipe and is authentic, quick and quite delicious. Please give it a try and let me know how you like it.

INGREDIENTS
1 cup canned white kidney beans (small white northern beans, navy beans, all work here…your choice)
2 Tbs. extra virgin olive oil
2 oz. pancetta, minced
1 yellow onion, finely chopped
2 clove garlic, minced
2 1/2 cups San Marzano whole tomatoes, hand crushed
pinch of red pepper flakes or more, if you like a good kick!
kosher salt and fresh ground pepper, to taste
4-6 cups chicken stock
2/3 cup (7 oz.) orecchiette, ditalini or other small dried pasta
freshly grated pecorino or Parmesan cheese
parmesan rind, if you have one in the freezer

DIRECTIONS
First, in a dutch oven over medium-low heat, warm the olive oil. Then, add the pancetta, onion and garlic to the pan and sauté slowly, stirring until the onions are translucent, about 10-12 minutes. Next, add the tomatoes, red pepper flakes, and salt & pepper to taste.

Then, simmer for about 20 minutes. Do take the time to do this 20 minute simmer, as a result, it really concentrates the flavors, gives the soup depth and that is what you want for a tasty, end product.

Next, add the beans and stock (add more stock if you prefer a soupier consistency) and then, simmer for another 30 minutes. Above all, do take the time for the simmering, it definitely makes a big difference in the final flavor.

Then, add the pasta to the soup and simmer until the pasta is done, about 10-12 minutes. At the same time, add the parmesan rind, if you are using it. he timing here depends on the pasta shape and make sure you check the directions on the pasta that you choose.

Finally, when ready to serve, ladle the soup into a bowl, sprinkle with freshly grated cheese, and serve with a crusty bread or some homemade crostini and a simple salad.

This is a wonderful, authentic Italian bolognese sauce, adapted from a recipe by the legendary Marcella Hazan. This just might be the last bolognese recipe you will make, unless of course, you try my Bellagio Lasagne! Actually I prefer this recipe here, when serving with linguine or tagliatelle. However, when making lasagne, I prefer the Bellagio Ragu Sauce. You will just have to try both, decide for yourself and make sure to let me know.

INGREDIENTS
3 Tbs. olive oil
5 Tbs. butter
4 Tbs. each onion, carrot, celery, finely chopped
3/4 lb. lean ground beef
2 oz. pancetta, finely diced
1 cup dry white wine
1/2 cup whole milk
1/4 tsp. freshly grated nutmeg
2 cups canned whole, peeled, San Marzano tomatoes, with their juices, coarsely chopped
1/2 cup freshly grated Parmesan cheese
1 lb. taglietelle, linguine or rigatoni

DIRECTIONS
First, heat the olive oil and 3 Tbs. of the butter in a Dutch oven over, medium-high heat. Then, add all of the onions and sauté, until they have turned a light golden color. Next, add the carrots and celery, and continue sautéing for an additional 5-10 minutes.

Then, add the pancetta and ground beef, breaking it up with a wooden spoon and sauté for a bit. When the meat is fully browned, add the wine and simmer, stirring occasionally, until it has totally evaporated. Add the milk and the nutmeg; continue to cook, occasionally stirring the sauce, until most of the milk has evaporated.

Finally, add the tomatoes and stir, once it comes to a boil, turn the heat to low. Simmer uncovered for two to three hours, stirring occasionally.

When ready to serve, reheat the sauce and cook the pasta in large pot of boiling, salted, water for about 10-12 minutes or until al dente. Make sure to check your package directions since the timing can differ significantly, from brand to brand. Drain the pasta and toss with the remaining butter. Then, add the sauce, toss to mix well and add the freshly grated cheese to taste.

NOTE:
Although very rare in my house, if you have any leftovers, this sauce freezes quite well.