Perfect for pairing with Baby Back Ribs or Pulled Pork Perfection. This is a wonderful, light, and refreshing departure from the usual coleslaw recipes. Have no fear, even if you don’t like mayonnaise-based slaw, you will love this. Yes, there is some, however, it is nearly undetectable, thanks to the lime juice and I promise, you will not be disappointed.

INGREDIENTS
3 Tbs. mayonnaise
1/2 small clove garlic, grated or mash (see below)
Kosher salt and fresh ground pepper
1 medium lime, zested and juiced
1 package of slaw mix
3-4 scallions, thinly sliced, use white and green parts
3-4 Tbs. chopped fresh cilantro leaves

DIRECTIONS
First, chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. Alternatively, you could just grate the garlic. Then, in a small bowl, combine the mayonnaise lime zest, the lime juice and the garlic mash. Whisk to combine completely and set aside for 15- 20 minutes, to blend the flavors.

Finally, in a medium bowl, combine the slaw mix, scallions, and cilantro. Pour the dressing over the mixture and stir to combine completely. Season with 1/4 tsp. salt and several grinds of pepper or to taste. This is best done early in the day or the day before, because the longer this sits, the better the flavor.

Serve this slaw at your next barbecue with Baby Back Ribs, some corn bread and baked beans. It’s a winning combination!

Spring has arrived…supposedly. I sit here in New England, where currently, it is 42º outside and it’s mid-May! But given the calendar, the warmer weather has to be around the corner.

At the market, the asparagus were looking so good and they are one of my favorite spring vegetables so, I had to buy them. Then, I decided I wanted to prepare them a little differently and thought this would be a nice change and a nice spring-looking dish.

Honestly, you will be so impressed with yourself when you make this tart! It is just silly easy and it tastes even better than it looks. Now don’t be deterred by the length of these directions, I am going a bit overboard to explain each step, but believe me, this came together in no time.

INGREDIENTS
1 sheet puff pastry
goat cheese log, room temperature and preferably marinated goat cheese
1/2 cup freshly grated parmesan cheese
fresh asparagus
extra virgin olive oil
kosher salt and fresh ground pepper
1 egg, for egg wash
Maldon salt (or other flaky, finishing salt), optional

DIRECTIONS
First, thaw the puff pastry, using the package instructions; that’s usually overnight in the refrigerator. Then, when you’re ready to prepare the tart, preheat your oven to 400º.

Clean and trim your asparagus and place them on a sheet pan. Then, sprinkle them with a little olive oil, kosher salt and some fresh ground pepper. Roll them around to coat them evenly. Next, place them in the preheated oven and roast for about five minutes. You are not looking to fully cook them, just a short precook. After about five minutes, remove from the oven and let them cool.

Now, I must say, if you have very thin asparagus, you probably don’t need to do that step. However, mine were a bit chubby and I wanted to make sure they would be cooked through in the finished product. If you don’t precook them, you should still coat them with the olive oil, salt and pepper.

While the asparagus are roasting, on a lightly floured surface, roll out the sheet of pastry. You not really looking to enlarge the pastry sheet, you just want to smooth it out a bit. Then, take a sharp knife and score the pastry about 1″ to 1-1/2″ from the outer edge, all the way around. This will give you the nice puffy edge. Make sure you don’t cut all the way through.

Next, spread the room temperature goat cheese on the pastry sheet, inside your scored edge. A thin layer is all that you need here and you probably won’t use all of the cheese that you have. Then, place the cooled asparagus on the cheese, in any pattern or order that you like. Add a few small dollops more of the goat cheese over the asparagus and a sprinkling of the parmesan.

Now, add a tablespoon of water to the egg and mix well. Brush the egg wash on the empty, scored border. Then, sprinkle some parmesan cheese over the egg washed border and place in the oven. Cook for about 15-20 minutes or until the pastry is browned and the asparagus are cooked tender (not mushy!). Remove from the oven, immediately sprinkle a small pinch of the flaky salt over the asparagus (if using) and let cool slightly. I prefer serving this barely warm or at room temperature, the choice is yours. Enjoy and let me know how you liked it.

NOTES
You can pretty much do any free-form shape in this recipe. However a large rectangular shape works easiest, for me. Alternatively, doing a few smaller squares works well too, especially if you are intending it as individual servings. Try cutting them in triangles to pass as an hors d’oeuvre.

Plan on serving this for your next barbecue, it is a snap to do earlier in the day and that also gives it time to develop more flavor. Although this goes well with nearly any meat, fish or poultry, it’s also very satisfying as a stand alone lunch.

INGREDIENTS
1 cup walnuts
1 cup Israeli couscous, also known as pearl couscous
4 ears corn, husked
2 Tbs. olive oil
fresh ground pepper
8 oz. halloumi cheese, sliced 3/4″ chunks (see notes below)
3-4 scallions, thinly sliced (green & white parts)
1/2 cup coarsely chopped, flat-leaf parsley
1/4 cup basil, julienned
1/4 cup mint leaves, chopped
juice of 1 lemon
zest of 1 lemon
2 Tbs. white wine vinegar
1/4 cup olive oil

DIRECTIONS
Lightly toast the walnuts in a 350º, preheated oven or in a dry skillet, on the stove. Make sure to stay close and keep an eye on them when toasting. Trust me from experience, they can burn in an instant! Then, remove from the heat, let them cool a bit, roughly chop them and set aside.

Next, cook the couscous according to the package directions. Meanwhile, add the vinegar, lemon juice, lemon zest, remaining 1/4 cup of oil, a pinch of salt and some fresh ground pepper, to a small bowl and whisk to combine.

When the couscous is ready, drain it into a bowl, (do not rinse it) and immediately pour most of the dressing over it and stir to combine. I like to hold some back, if not serving immediately. The warm couscous will absorb the dressing and thus will have more flavor. Meanwhile, preheat your grill to medium high heat (you can definitely do this inside on a grill pan, if you prefer). Rub the corn with a tablespoon of the oil and sprinkle with some salt and pepper. Grill the corn, turning occasionally, until slightly charred and tender. That should take about 8-10 minutes, then set aside to cool.

Next, brush the cheese with 1 tablespoon of oil and grill for about 4-5 minutes per side. You are looking for a bit of char on each side, then remove from heat to cool.

Cut the kernels off the cob and transfer them the couscous. Next, add the scallions, parsley, basil, mint and walnuts. Cut or tear, bites size pieces of the halloumi and add them to the bowl as well. Finally, add the remaining dressing and toss well to combine, making sure everything is evenly coated. Sprinkle with a bit more chopped mint or basil before serving.

NOTES
Halloumi cheese can be found in most natural food stores, Greek markets and some supermarkets. You may find a marinated version and that works well too. If you are using a marinated version, there is no need to add oil before grilling.

Additionally, I have intentionally not added much salt because the halloumi cheese is a bit salty on its own. So, I suggest preparing the whole dish and then tasting for any additional seasoning.

Also, don’t skimp on the fresh herbs, they elevate the flavors immensely. Similarly, don’t be afraid to add more lemon juice or vinegar if it seems a bit dry.

Here is a terrific, week-night meal, that definitely does not disappoint. Additionally, it is also quite suitable as a company worthy meal. So, what’s not to love about a quick, healthy, one pan meal, that honestly, comes together in minutes?! Conveniently, you can also prepare this earlier in the day and pop it in the oven when ready.

INGREDIENTS
2 15.5-ounce cans cannellini beans or any small white bean, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme, plus more for garnish
4 sprigs fresh rosemary, optional
2 garlic cloves, smashed
1/4 tsp. crushed red pepper
2 Tbs. olive oil
kosher salt and fresh ground black pepper
8 bone-in, skin-on chicken thighs

DIRECTIONS
Preheat oven to 425º.
First, combine the beans, tomatoes, thyme, rosemary, garlic, one tablespoon of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Stir to fully combine and coat the beans and tomatoes. Pour the mixture into a large cast iron skillet or any large baking dish.

Next, pat the chicken dry and then place the pieces on top of the bean mixture, skin-side up. Then, rub the chicken with the remaining tablespoon of oil and season with kosher salt and fresh ground black pepper. Additionally, if you like a bit more of a kick, sprinkle the chicken with a pinch more of the crushed red pepper.

Finally, roast the chicken until it is golden brown and cooked through. That should be approximately 35 to 45 minutes, depending on the size of your chicken thighs. If the top of the chicken doesn’t brown as much as you would like, put them under the broiler for a minute or two, until you get the browning that you like.

NOTES
Just an aside, the herbs can be swapped out, depending on what you have on hand. The one staple that I rely on with this recipe is thyme, and rosemary would be my second choice. Even if you don’t have the fresh herbs, still make it without them and I assure you that it will still be delicious. However, with the fresh herbs, it is a bit better.

Love this tart and especially love the way it presents. It’s just so pretty, mouthwatering and the best news is how easy it comes together. You definitely get a big return on your efforts here. I use heirloom tomatoes, in a variety of colors because it has greater visual appeal. However, use whatever is available and you will not be disappointed. Additionally, if you’re feeling energetic, you could make your own marinated goat cheese and I do think that elevates things substantially.

I like to use a rectangular tart pan, however a round one works just as well and would obviously be a larger tart and serve more people. This is one recipe that I would not suggest doing ahead, because the pastry gets soggy if it sits too long. Pulling it out of the oven shortly before serving it would be best.

INGREDIENTS
1 package puff pastry sheets
several heirloom tomatoes, depending on the size of your tart pan
1 log herbed goat cheese or marinated goat cheese, room temperature
fresh basil, julienned for garnish
kosher salt and fresh ground pepper
1 egg

DIRECTIONS
Preheat oven to 400º
Defrost the puff pastry, per package directions. Gently roll out the dough to fit your tart pan. See notes below. Next, spread a thin layer of the goat cheese on the pastry. Then place 1/4″ slices of your tomatoes in a slightly overlapping layer. If you have a bit more of the cheese, put a few dollops on top of the tomatoes. Add a tablespoon of water to the egg and whisk well. Brush the egg wash over the pastry edge, which gives the crust a nice color. Finally, sprinkle the tomatoes with kosher salt, freshly ground pepper and a drizzle of good olive oil.

Bake for 15-20 minutes. If the crust is browning too quickly, turn the oven down to 375º. When crust is golden brown and the tomatoes are slightly bubbly, remove from the oven. Let the tart sit for about five minutes, sprinkle with the basil, then cut and serve.

NOTES
You will most likely have to cut and paste a piece or two of the pastry to fit your pan. For my rectangular pan, I used only one sheet and needed to cut and paste a small section. Don’t try to roll too thinly to fit, just cut what you need to fill the spot and lightly press to seal together.

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.

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.

This is the ultimate comfort food. You will be swooning with the aroma that permeates the house. And because the bulk of the work is done ahead of time, it also happens to be a perfect dish for entertaining. You really can’t go wrong, it is a very forgiving recipe and well worth your efforts. Trust me, this will become an instant favorite for anyone that tries it!

INGREDIENTS
12 beef short ribs
1/2 cup flour, seasoned with kosher salt & fresh ground pepper
1/4 cup olive oil
3 large onions, chopped
1 lbs. carrots, chopped
5 stalks celery, chopped
6 shallots, whole or cut in half if large, peeled
2 cups of good red wine
Fresh sprigs rosemary
Fresh sprigs thyme
6-8 cups of beef or chicken stock
1 Tbs. brown sugar

DIRECTIONS
Preheat the oven to 325º.
First, pat the ribs dry, with a paper towel, and rub them with a dusting of flour that has been seasoned with salt and pepper. Meanwhile, preheat a Dutch oven (or other heavy, covered ovenproof pan), with some of the oil. Then, brown the ribs on all sides at medium-high heat, for about 7-8 minutes. Remove them to a plate, add the additional oil and continue to brown the remaining ribs. Most importantly, do not to crowd the pan and do take the time for multiple batches, to ensure adequate browning. Then, put the browned ribs aside.

Next, with a little oil, add the onions, carrots, celery and shallots to the pan. Season with salt, fresh ground pepper and sauté, on medium-high heat, until browned and translucent. Then, add the wine to the vegetables and simmer for 10-15 minutes, to reduce the liquid.

Once the liquid has reduced, with kitchen twine, tie the rosemary and thyme together, and add it to the pot. Finally, place the ribs on top of the vegetables and herbs, and add enough stock to cover the ribs by and inch or two.

Then, roast in the oven for about two hours. After the two hours, test the meat for doneness, by piercing the meat with a fork or paring knife and it should give easily. Remove the ribs to a plate, and let the sauce cool a bit. When the sauce is cooled enough that the fat has come to the top, skim the fat off. However, if you’re cooking this the day before serving, the fat will have congealed and therefore, you can more easily lift the fat off. After defatting the sauce, use an immersion blender (if you prefer a chunky sauce, you can omit this step) to smooth the sauce. Then, add the brown sugar and put the ribs back into the pot. Cover and continue cooking for about another hour.

When ready to serve, plate the ribs, one to two per person, depending on size and spoon the sauce over the ribs. This is perfect with horseradish mashed potatoes, sautéd carrots, and some additional sauce on the side. Sprinkle with chopped parsley or chives, to add some color.

NOTE:
If you have the time, this is actually best if done the day before serving. That gives the flavors more time to meld and makes the job of defatting the sauce much easier.

Should you have any leftovers, this makes a terrific pasta dish. Simply shred the remaining meat over penne, ziti, or rigatoni, and add some of the sauce (you will have much more sauce than meat), to get the consistency you prefer and mix well. Serve with a nice salad and some crusty bread. It will be one of the best leftover meals you’ve ever created.

So, where do I start with this recipe? We are in love with, some might say a bit obsessed with, bolognese sauce. Finding, trying, and tweaking new recipes that look promising. To date, my favorite, for serving with tagliatelle or linguine, is an adaption of Marcella Hazan’s Bolognese Sauce. Now, don’t get me wrong, that is still a definite favorite.

However, when we went to Italy and continued our search for bolognese perfection; literally ordering it in each new spot we visited. I even took a class in Bologna on how to make it. The next stop was Bellagio and voilà, perfection! At a spot fit for a king, we had a late lunch at the Grand Hotel Villa Serbelloni, overlooking Lake Como. Maybe it was the combination of the breathtaking setting or the late lunch. (Yes, I was starving and could have eaten anything and it would have tasted good). Regardless, one bite of this lasagne bolognese and I was done with my search. This was the most mouthwatering, delectable version I had ever eaten.

Totally smitten and unable to stop thinking about how incredible that dish was, I did what any crazed foodie would do…I went online and emailed the chef directly and begged, with all I could muster, for him to share the recipe. Guess what? It worked!

Interestingly, the return email was in English. Although, when I opened the recipe attachment, it was all in Italian. Yikes! Thank goodness for Google Translate. So, here it is, with some minor adaptions. I hope you try it and please let me know what you think.

Bellagio Bolognese Sauce
1/3 cup extra virgin olive oil, split
3-4 Tbs. butter, split
1 large onion, finely chopped
4 carrots, finely chopped
4 celery stalks, finely chopped
1 lb. ground beef or ground veal
1 lb. ground pork
1/4 lb. pancetta, finely chopped in food processor
1 cup of white wine (I typically use a chardonnay)
1 Tbs. tomato paste
7 oz. whole, peeled, canned San Marzano tomatoes, crushed
3/4 oz. dried mushrooms
kosher salt & fresh ground pepper
3-4 sprigs each of rosemary & sage
2 cloves garlic, smashed, not chopped
1 1/2 cups, freshly grated parmesan reggiano cheese, for assembly

DIRECTIONS
First, chop the onion, celery and carrots, sauté them with a little butter and a little olive oil. Then, add the meat and season with salt and pepper. Brown the meat until all the liquid evaporates. Then, add the white wine and simmer until that evaporates. Meanwhile, rehydrate the mushrooms, in a bowl, with about 1/2 cup of boiling water. Remove and drain, when they are totally soft, usually about 15-20 minutes and finely mince. Next, add the tomato paste, the tomatoes and the minced mushrooms..

Simmer the sauce for about two hours, stirring occasionally. Then, take the remainder of the olive oil and sauté the rosemary, sage and garlic cloves for about 3-5 minutes, being careful not to brown the garlic. Remove and discard the herbs and garlic. Then, add the infused oil to the sauce. Stir to combine and remove from heat.

Bechamel Sauce
5 Tbs. butter
5 Tbs. flour
kosher salt & fresh ground pepper, to taste
1/4 tsp. fresh ground nutmeg
1 liter milk, heated

DIRECTIONS
First, melt the butter in a saucepan and then add the flour, salt and pepper, and stir to combine. This will initially lump up and get very thick, but continue stirring until smooth, for approximately 3-4 minutes. Then, add the nutmeg, the heated milk and again stir, to combine and continue until the sauce thickens a bit. Simmer for about 20 minutes on very low heat.

LASAGNE ASSEMBLY
Preheat oven to 400º
You will need one box of lasagne noodles. I use Barilla Oven-Ready Lasagne, because they are truly, oven-ready. There is no need to pre-boil them and that to me, is a huge convenience and it doesn’t hurt that they are also quite light.

Next, butter an ovenproof dish, add a small amount of the béchamel sauce to sparsely cover the bottom of the dish. Then, place the lasagne noodles across the dish, then béchamel, then sauce and finally the grated parmesan. Repeat the above process, until you have 4-5 layers. When you put the last layer of noodles on top, cover that well with the béchamel and “stain” it with a few sparse dollops of the sauce, a light layer of parmesan cheese and a few dollops of butter.

Finally, cover and bake for about 20 minutes, remove the cover and continue baking for another 20 minutes or until bubbly and slightly browned on the edges. Then, remove from the oven and let sit for 10-15 minutes, before slicing and plating. Serve with a green salad and some crusty bread.

NOTES
This can be made well ahead of time. I actually try to do the sauce one or two days in advance, it enhances the sauce and makes assembly day much easier and less time consuming. You can assemble the day before serving and keep refrigerated. However, it also freezes beautifully. I have actually frozen it assembled and I have frozen both the bolognese and the béchamel sauces, separately. I was a bit worried about how the béchamel would survive the freezing, but it came out great. When it thawed, it did separate, but I just reheated it, whisked it vigorously and honestly, I couldn’t tell the difference.

Whether for your family or for company, this is a terrific choice for a simple and very tasty vegetable. I love the way these carrots look, they couldn’t be easier to prepare. Therefore, I predict that they will quickly become a definite go to, no-fail, staple in your rotation.

INGREDIENTS
1 lb. bag of tricolor carrots, Trader Joe’s is a good source
olive oil
1 Tbs. real maple syrup
fresh thyme sprigs
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 400º
First, peel and trim the carrots. However, if you are lucky enough to find the ones with the green ends on, don’t cut them off. Those ends add some nice visual interest and texture to the dish. Then, place the carrots on a sheet pan, drizzle with the olive oil and the maple syrup. Add the salt, pepper, fresh thyme sprigs and toss all together to fully coat the carrots.

Spread the carrots out to ensure that they have room to roast properly, rather than just steam.

Then, bake for about 30 minutes or until mostly tender and slightly browned. This may be done ahead of serving time. Finally, when ready to finish and serve, transfer the carrots to an oven proof serving dish. Then,  return them to the oven for an additional 8- 12 minutes, until fully tender and hot. Lastly, remove them from the oven, sprinkle with some flaky salt and serve.