Eggplant Rollatini

Ingredients 

3 Eggplant cut lengthwise ½ inch thick 

½ cup of olive oil 

3 tablespoons of pine nuts 

toasted 

2 pounds of Ricotta Cheese 

2 large eggs 

½ cup of shredded 

mozzarella cheese 

¼ cup of grated Romano Cheese 

Basil Leaves 

1 Jar of homemade tomato sauce 

Directions 

Slice Eggplant and salt them. 

Put olive oil on both sides of them, and place them on a cookie sheet. Roast them in the oven on 375 degrees for 10 minutes turning over once. Toast the Pine nuts at 375 degrees for 6 minutes. Now prepare your Ricotta mixture. Blend Ricotta and eggs stir in the mozzarella cheese and grated cheese, mix well. Add the pine nuts and 3 tablespoons 

of chopped basil. Add some salt and pepper. When Eggplant is cooled add 1 tablespoon of cheese mixture on top of the Eggplant. 

Roll up tucking the seams on the bottom. Place sauce in a casserole dish. Put Eggplant in the dish and place tomato sauce on top of the Eggplant. Bake for 20 minutes at 350 degrees. Put more mozzarella cheese on top and bake for 5 minutes longer.

Ingredients 

3 Eggplant cut lengthwise ½ inch thick 

½ cup of olive oil 

3 tablespoons of pine nuts 

toasted 

2 pounds of Ricotta Cheese 

2 large eggs 

½ cup of shredded 

mozzarella cheese 

¼ cup of grated Romano Cheese 

Basil Leaves 

1 Jar of homemade tomato sauce 

Directions 

Slice Eggplant and salt them. 

Put olive oil on both sides of them, and place them on a cookie sheet. Roast them in the oven on 375 degrees for 10 minutes turning over once. Toast the Pine nuts at 375 degrees for 6 minutes. Now prepare your Ricotta mixture. Blend Ricotta and eggs stir in the mozzarella cheese and grated cheese, mix well. Add the pine nuts and 3 tablespoons 

of chopped basil. Add some salt and pepper. When Eggplant is cooled add 1 tablespoon of cheese mixture on top of the Eggplant. 

Roll up tucking the seams on the bottom. Place sauce in a casserole dish. Put Eggplant in the dish and place tomato sauce on top of the Eggplant. Bake for 20 minutes at 350 degrees. Put more mozzarella cheese on top and bake for 5 minutes longer.

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Cold Asparagus Salad

Ingredients: 

½ pound of asparagus 

Balsamic Vinegar 

Salt and Pepper 

Directions:

Place asparagus in water, let it come to a boil and continue 

cooking for 4 minutes. 

Place in a shallow dish of ice cold water for 2 minutes, then drain. 

Arrange on a plate, put cheese shavings on top and vinegar. 

Season with salt and pepper. 

Ingredients: 

½ pound of asparagus 

Balsamic Vinegar 

Salt and Pepper 

Directions:

Place asparagus in water, let it come to a boil and continue 

cooking for 4 minutes. 

Place in a shallow dish of ice cold water for 2 minutes, then drain. 

Arrange on a plate, put cheese shavings on top and vinegar. 

Season with salt and pepper. 

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Grilled Summer Fruit

Ingredients: 

1 Pineapple cored and sliced 

Peaches, pitted halved 

1 ½ tablespoons of butter 

3 tablespoons brown sugar 

1/3 cup rum (preferably dark rum) 

Directions:

Melt butter, than stir in brown sugar and rum.  Stir until sugar dissolves.  Grill peaches and pineapple, brush with mixture.  Serve with vanilla ice cream.

Ingredients: 

1 Pineapple cored and sliced 

Peaches, pitted halved 

1 ½ tablespoons of butter 

3 tablespoons brown sugar 

1/3 cup rum (preferably dark rum) 

Directions:

Melt butter, than stir in brown sugar and rum.  Stir until sugar dissolves.  Grill peaches and pineapple, brush with mixture.  Serve with vanilla ice cream.

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Baked Shrimp

Ingredients 

1 pound of clean shrimp leaving tails on 

1 cup of Italian breadcrumbs 

1 stick of butter 

¼ cup of white wine 

½ cup of grated Romano cheese 

Directions

Place clean shrimp in casserole dish 

Melt 1 stick of butter remove from stove and add ¼ cup of white wine 

Pour over shrimp 

Sprinkle breadcrumbs over shrimp 

Sprinkle cheese on top of breadcrumbs 

Bake at 350 degrees for 30 minutes 

If you wish you may place under broiler adding more cheese the last 5 minutes

Ingredients 

1 pound of clean shrimp leaving tails on 

1 cup of Italian breadcrumbs 

1 stick of butter 

¼ cup of white wine 

½ cup of grated Romano cheese 

Directions

Place clean shrimp in casserole dish 

Melt 1 stick of butter remove from stove and add ¼ cup of white wine 

Pour over shrimp 

Sprinkle breadcrumbs over shrimp 

Sprinkle cheese on top of breadcrumbs 

Bake at 350 degrees for 30 minutes 

If you wish you may place under broiler adding more cheese the last 5 minutes

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Italian Spaghetti Sauce

Ingredients 

1 28 oz. can of Tomato Sauce 

1 28 oz. can of Tomato Puree 

1 small can of Tomato Paste 

1 clove of garlic chopped 

1 pound of Ground Sirloin 

1 tablespoon of chopped basil 

Salt and Pepper 

¼ cup of sugar 

Directions 

Sauté the garlic in at least 2 tablespoons of Olive oil. 

Add the Ground Sirloin and brown. 

Add the remaining ingredients and bring to a boil. 

Reduce heat after 15 minutes and simmer for at least 2 hours. 

Serve over Pasta of your choice. 

Ingredients 

1 28 oz. can of Tomato Sauce 

1 28 oz. can of Tomato Puree 

1 small can of Tomato Paste 

1 clove of garlic chopped 

1 pound of Ground Sirloin 

1 tablespoon of chopped basil 

Salt and Pepper 

¼ cup of sugar 

Directions 

Sauté the garlic in at least 2 tablespoons of Olive oil. 

Add the Ground Sirloin and brown. 

Add the remaining ingredients and bring to a boil. 

Reduce heat after 15 minutes and simmer for at least 2 hours. 

Serve over Pasta of your choice. 

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Turkey and Cheese Panini

Ingredients 

8 slices of bread 

(Ciabatta, Rye, Whole Wheat 

or Sliced Italian Bread) 

8 slices of brie cheese 

4 big pieces of roasted red pepper 

4 big pieces of roasted eggplant with skins 

Directions 

Brush eggplant with olive oil and roast on both sides for 6 minutes. 

Place turkey, peppers eggplant and cheese on top of bread. 

Brush with olive oil on both sides and grill for 4 minutes.

Ingredients 

8 slices of bread 

(Ciabatta, Rye, Whole Wheat 

or Sliced Italian Bread) 

8 slices of brie cheese 

4 big pieces of roasted red pepper 

4 big pieces of roasted eggplant with skins 

Directions 

Brush eggplant with olive oil and roast on both sides for 6 minutes. 

Place turkey, peppers eggplant and cheese on top of bread. 

Brush with olive oil on both sides and grill for 4 minutes.

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Bow Tie Pasta with Peas

Ingredients 

1 pound of bow tie pasta 

1/3 cup butter 

2 tablespoons of olive oil 

1 small onion chopped 

¾ cup of sliced mushrooms 

8 ounces of frozen peas 

4 slices of prosuitto chopped 

1 cup of whipping cream 

1 egg 

Fresh parmesan reggiano 

Directions

Cook pasta and drain. 

Heat butter and olive oil, add onion, mushrooms, stir for 5 minutes. 

Add peas and prosuitto. 

Combine the cream and egg and whisk together add to the pan. 

Cook for about 5 minutes until it begins to get thick, add cheese. 

Mix pasta in the cream mixture and serve immediately.

Ingredients 

1 pound of bow tie pasta 

1/3 cup butter 

2 tablespoons of olive oil 

1 small onion chopped 

¾ cup of sliced mushrooms 

8 ounces of frozen peas 

4 slices of prosuitto chopped 

1 cup of whipping cream 

1 egg 

Fresh parmesan reggiano 

Directions

Cook pasta and drain. 

Heat butter and olive oil, add onion, mushrooms, stir for 5 minutes. 

Add peas and prosuitto. 

Combine the cream and egg and whisk together add to the pan. 

Cook for about 5 minutes until it begins to get thick, add cheese. 

Mix pasta in the cream mixture and serve immediately.

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