Spaghetti Squash Casserole

• 1 – 3 pound spaghetti squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 – 15 oz. container low fat ricotta cheese
• 1 large egg
• 4 cups spinach, finely chopped in a food processor
• 1 tablespoon chopped garlic
• Salt & Pepper
• ½ cup grated parmesan
• 1 cup shredded mozzarella

Heat oven to 400 F. Drizzle the cut sides of the squash with the oil and place cut-side down in a roasting pan and roast until tender, 50 minutes.

Once the squash is out, lower oven to 375. In a large bowl, combine the ricotta, egg, spinach, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper.

Once the squash is cool enough to handle, with a fork, gently scrape out the strands of flesh and add it to the ricotta mixture. Mix gently to combine.

Transfer the mixture to an 8-inch square baking dish, sprinkle with the parmesan and cover with the mozzarella. Bake until browned and bubbling, 25 minutes. Let rest 5 minutes before serving.

Enjoy!

Our Thanksgiving Feast - Baked Lobster Tails, Glazed Pearl Onions, Cauliflower Gratin, and Sautéed Zucchini

Baked Lobster Tails
• 2 – 8-10 oz. lobster tails
• 1 cup water
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon butter, melted
• 2 tablespoons lemon juice

Heat oven to 375 F.

Using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Pour water into a baking dish; place lobster tails in dish. Sprinkle the parsley over lobster and season with salt & pepper. Drizzle with butter and lemon juice.

Bake, uncovered, for 20-25 minutes or until meat is firm and opaque.

Glazed Pearl Onions

• 1 – 14oz. package frozen pearl onions, thawed and patted dry
• 2 tsp. olive oil
• 2/3 cup water
• 2 tsp. sugar
•1/4 tsp. dried thyme
• Salt & freshly ground pepper

Heat the oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until beginning to brown, about 5 minutes. Sprinkle with sugar, salt & pepper. Add water and the thyme and cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Cauliflower Gratin

• 1 head cauliflower, cut into small florets
• Butter
• 1/2 cup half & half
• 2 cups shredded Monterey jack cheese
• 1 cup grated Parmesan
• 1 – 4 oz. container crumbled goat cheese
• Freshly ground pepper

Preheat oven to 400F.

Grease a baking dish with butter, lay out the cauliflower in a single layer. Cover with half & half and season with freshly ground pepper. Layer the cheeses – Monterey jack first, then the parmesan and goat cheese on top. Roast for 35 minutes, until the cauliflower is soft, the sauce has thickened, and the cheese on top is browned. Remove from the oven and let rest for 10 minutes. Put under the broiler for 2 minutes right before serving.  Serve with a slotted spoon as there will be liquid at the bottom of the dish.

Sautéed Zucchini

• 1 tablespoon olive oil
• 2 medium zucchini, thinly sliced
• 1 teaspoon chopped garlic
• 1 ½ teaspoons fresh oregano, chopped
• salt and black pepper

Heat the oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until golden brown, 10 to 12 minutes. Add the garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing gently, until the garlic is fragrant, 1 to 2 minutes.

HAPPY THANKSGIVING!

Butternut Squash Soup

• 2 butternut squash, seeded and quartered
• 2 tbsp. butter, melted
• 3 tsp. salt, divided
• 4 cups vegetable broth
• ¼ cup honey
• ½ tsp. ground ginger
• ½ cup half & half
• ¼ tsp. ground nutmeg

Preheat the oven to 400 F.

Melt the butter in a microwave safe dish. Place squash on a baking pan, brush with butter and season with
1 ½ teaspoons salt. Place in the oven and roast 45 minutes, until flesh is soft and tender. Let sit until it is cool enough to handle, 10 minutes. Using a sharp knife, remove flesh from skin and put into a large soup pot. Add broth, honey and ginger and bring to a simmer over medium heat, 10 minutes. Transfer to a food processor, in batches, and process until smooth. Return to the pan and add the half & half, remaining salt and nutmeg. Keep warm on the stove until you’re ready to eat.

Creamy Cauliflower with Spicy Garlic Shrimp

Creamy Cauliflower

• 2 Tbsp olive oil
• 1 head cauliflower, finely minced in a food processor
• 1 yellow onion, finely chopped
• 2 teaspoons chopped garlic
• 1/2 cup vegetable broth
• 2 tablespoons heavy cream
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons freshly minced parsley
• 1 teaspoon salt

In batches, finely mince the cauliflower in a food processor and set aside. Heat the olive oil in a skillet over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the chopped garlic and continue to cook for a minute. Add the cauliflower, reduce heat, cover and cook for another 5 minutes, stirring occasionally. Add the broth; reduce the heat and cook, covered, 10 minutes, until tender. Stir in the cream, parsley, cheese and salt and cook until warmed through, 3 minutes.

Spicy Garlic Shrimp

• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon fresh lemon juice
• 2 tablespoons dry white wine
• 2 tablespoons fresh chopped flat leaf parsley
• Salt & fresh ground pepper, to taste

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes, and paprika and sauté for 1 minute. Add the shrimp, lemon juice and wine, stir well and sauté until the shrimp turn pink and are opaque throughout, 3-4 minutes. Season with salt & pepper and sprinkle with parsley.

Serves 4.

Filet of Sole Smothered with Leeks and Tomatoes

• 4 – 4 oz. sole filets
• 4 tablespoons olive oil, divided
• 2 medium leeks, sliced into half moons, white & pale green parts only
• 1 tablespoon chopped garlic
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup vegetable broth
• 1/2 cup dry white wine
• 1 - 15-oz. can diced tomatoes with juices
• 4 - 5-6oz. sole fillets

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes, stirring occassionally. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 8 minutes. Remove bay leaf and season sauce, to taste, with salt and pepper.

Meanwhile, sprinkle fish with salt and pepper. Heat remaining 2 tablespoons oil in a grill pan over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates and top with sauce.

Red Snapper with Artichoke & Tomato Sauce

• 2 – 6 oz. red snapper fillets
• 4 tablespoons olive oil, divided
• 1 – 8 oz. package frozen artichokes, thawed, and sliced
• 1/2 small onion, chopped
• 2 small tomatoes, seeds removed, diced
• 1 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sprinkle fish with salt and refrigerate until needed.

Heat 2 tablespoons olive oil over medium heat in a large skillet with a lid. Add onions and artichokes; cook 6 minutes until onions are soft and translucent.

Add tomatoes, lemon juice, salt and pepper. Mix well and sauté 1-2 minutes. Transfer to a bowl and set aside.

Return skillet to a medium-high heat. Add remaining 2 tablespoons olive oil and heat until oil shimmers. Add fillets and cook 3 minutes without moving, until golden on the bottom. Flip fillets and top with the artichoke mixture, reduce heat to low, cover and cook 3–5 more minutes.

Serve on a bed of Garlic Mashed Cauliflower (recipe follows).

Garlic Mashed Cauliflower

• 1 medium head of cauliflower, cut into small pieces
• 1 tablespoon cream cheese
• 1/4 cup freshly grated parmesan
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 2 tablespoons butter
• Fresh ground black pepper

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the remaining ingredients, until smooth. Season generously with fresh ground pepper.

Transfer to a saucepan and keep warm covered on low.

Shrimp Fajitas

• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 1 tsp. chili powder
• 1/4 tsp. dried oregano
• 1/4 cup plus 2 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 lb. large shrimp, shelled, deveined, rinsed, and drained
• 1 large red onion, thinly sliced
• 1 large red bell pepper, seeded, and sliced into thin strips
• 1 large green bell pepper, seeded, and sliced into thin strips

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, and oregano. Put 1/4 cup of olive oil in a large Ziploc bag and add all but 1 tbsp. of the spice mix. Add the garlic and shrimp; massage to coat. Let marinade in the fridge 45 minutes to an hour.

Heat a large sauté pan over medium-high heat, and add 2 tbsp. olive oil. Add the sliced onion and bell peppers and sauté until they’re softened and starting to brown, about 8 minutes. Add the remaining 1 tbsp. of spice mixture and sauté another 2 minutes. Transfer the veggies to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3- 4 minutes. Return the sautéed veggies to the pan; toss to combine and reheat.

Serve on a bed of lettuce with some shredded cheese, salsa and sour cream. Enjoy!

Easy Cheesy Penne Bake

• 1 pound dried penne pasta

• Sea Salt

• 4 cups of your favorite jarred marinara sauce (Classico Four Cheese)
• 3/4 cup freshly grated Parmesan, divided
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• Freshly ground black pepper
• 1/4 teaspoon crushed red pepper

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Bring back to a boil and cook for 13 minutes. Drain.

Return the pasta to the pot and toss with the marinara sauce, 1/2 cup of the Parmesan and the cubed mozzarella pieces. Season with the black pepper, add the crushed red pepper, and mix until well combined. Transfer the pasta to an oiled 9 x 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining 1/4 cup of Parmesan. Bake until lightly browned and hot 25 minutes.

Serve with a green salad.