Gnocchi with Zucchini Ribbons

Ingredients:

1 pound fresh gnocchi

2 tablespoons butter

2 medium shallots, chopped

1 pound zucchini, (about 3 small), very thinly sliced lengthwise

1 pint cherry tomatoes, halved

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

Freshly ground pepper, to taste

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Directions:

Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat.

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Quick Veggie Quesadillas

Ingredients:

6 large tortillas
1 can black beans, drained
1 can white corn, drained
1 red pepper, chopped
1 green pepper, chopped
1 small red onion, chopped, or substitute scallions
1 tbs garlic, minced
2 tbs lime juice
2 tbs olive oil
1 tsp cumin
Salt and Pepper to taste
1 cup shredded cheddar


Directions:

In a small glass bowl; microwave garlic and olive oil together for one min.  Ensure that you cover the bowl with a paper towel, it will splash! Combine beans, corn, peppers, and onions. Sprinkle with lime juice and olive oil, mix well.  Fill tortillas with bean mixture and sprinkle with cheese.  Fold in half and grill in pan or George Foreman grill, or Panini machine.  Serve with salsa or sour cream!


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Zuppa Toscana

Ingredients:

1 lb. Italian sausage
¼ cup bacon, cooked and chopped
1 white onion, chopped
2 tbs garlic, minced
2 lb small red potatoes, sliced in to bite size chunks.
10 cups chicken broth
1 bunch kale, chopped
1 cup heavy cream


Directions:

In a large stock pot cook the sausage, once fully cooked remove and let cool.  Add onions, garlic, and bacon to the same pot and sauté till transparent.  Add the broth, potatoes and kale and simmer for 30-45 min until potatoes are tender.  Add the sausage and cream and simmer until all is warm.  Serve with some warm fresh bread!


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Chicken Marsala

Ingredients:

2 lbs chicken breasts, pounded thin
2 tbs butter
2 tbs olive oil
1 cup sliced mushrooms
1 bottle (8oz) marsala wine
½ cup flour
1 tbs dried parsley
Salt and pepper to taste
Angel Hair pasta.


Directions:

Combine the flour, parsley, salt and pepper in a shallow plate.  Ensure that the chicken breasts are dry, then dredge the chicken in the flour mixture.  Melt the butter and olive oil together in a large sauté pan and brown both sides of the chicken, about 2 minutes each side. Turn heat down to simmer and add wine and mushrooms.  Cover and simmer for up to an hour.  Serve over pasta!


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Cranberry Sangria

Ingredients:

64 oz unsweetened cranberry juice
1 bottle red wine (your choice, the sweeter the better)
1 bottle champagne
1 cup orange juice
1 bag uncooked cranberries
2 oranges, sliced

Directions:

Fill muffin tins with cranberries and fill tot the top with water, freeze overnight.  Combine all ingredients and serve.


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Tom the Veggie Turkey

Arrange your favorite veggies for your guests, just because Thanksgiving is about gluttony doesn't mean you can't fill up on the good stuff!

I used black peppercorns for his eyes :)

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