Originally posted on AFC PRIVATE RESERVE™ :
ANTIPASTO PATE A great all-purpose pate. Makes a lot. Use as an appetizer spread on crackers, and breads (toasted or plain). Top a veggie burger. Fill a dumpling/pierogi. Mix with cooked macaroni, hot or cold. Make a sandwich. Delicious, nutritious and easy to make, store and use! Makes 4…
Category Archives: PASTA
Batali Meets Gardein
BATALI MEETS GARDEIN Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick castContinueContinue reading “Batali Meets Gardein”
Red Turkey Pasta Mold Masterpiece – GOAT
RED TURKEY PASTA MOLD MASTERPIECE – GOAT This is my celebratory Pasta Masterpiece gift to the world. Masterpiece need not be difficult. I made it easy – just for you, because you like easy. Merry Christmas and happy day to the world ~ from Sharon Lee Davies-Tight, The Animal-Free Chef Serves 10 Make the sauceContinueContinue reading “Red Turkey Pasta Mold Masterpiece – GOAT”
Saffron Pesto Rotini
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
SAFFRON PESTO ROTINI This is just one of the uses for SAFFRON WALNUT PESTO: Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the…
African Tomato Nut Pesto Linguini
AFRICAN TOMATO NUT PESTO LINGUINI #4 Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! This is my Vincent van Gogh of pesto pasta dishes. Rich, filling, satisfies on all levels. Serves 6-8 3 oz. dried tomato halves soaked inContinueContinue reading “African Tomato Nut Pesto Linguini”
BAKED VEG CHEESE AND VEAL CANNELLONI – GOAT
BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf thatContinueContinue reading “BAKED VEG CHEESE AND VEAL CANNELLONI – GOAT”
SHARON’S MANICOTTI – GOAT
SHARON’S MANICOTTI This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve. Makes 11 stuffed pasta and 5-1/4 cups sauce Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3ContinueContinue reading “SHARON’S MANICOTTI – GOAT”
ROASTED GARLIC SPINACH PESTO
ROASTED GARLIC SPINACH PESTO This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one! Pesto makes 4 cups; pasta dish serves 8-10 2 c. walnut halves 1/2 c. roasted garlic cloves (I used Christopher Ranch brand) 1 t. seaContinueContinue reading “ROASTED GARLIC SPINACH PESTO”
PORTOBELLA SHITAKE PASTA
PORTOBELLA SHITAKE PASTA I use mushrooms in a lot of different dishes. In this dish it’s all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result! Serves 2-4 6 oz. Portobella mushrooms caps, cleaned under water, sliced 1/4 inch thick, then cutContinueContinue reading “PORTOBELLA SHITAKE PASTA”
SMOKY LAZY PIEROGI
SMOKY LAZY PIEROGI Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinaryContinueContinue reading “SMOKY LAZY PIEROGI”
ITALIAN MAC & CHEESE – GOAT
ITALIAN MAC & CHEESE Tortiglioni pasta cooked with garlic and black pepper, then layered with a garlic, ginger, mushroom and sweet onion tomato sauce and a blend of three veg cheeses. Baked till steaming hot! Taste the pleasure! Serves 12 and makes 9 cups sauce Preheat oven to 400 degrees 1 lb. tortiglioni dried pastaContinueContinue reading “ITALIAN MAC & CHEESE – GOAT”
MIYOKO RATATOUILLE FOR SUB OR PASTA
MIYOKO RATATOUILLE FOR SUB OR PASTA Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favoriteContinueContinue reading “MIYOKO RATATOUILLE FOR SUB OR PASTA”
MUSHROOM SEITAN SAUTE
MUSHROOM SEITAN SAUTE Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro! Makes 5 cups saute, serves 6 with noodles 3 T. margarine(I used Smart Balance vegan) 1 lb. freshContinueContinue reading “MUSHROOM SEITAN SAUTE”
TOMATO SAFFRON SAUCE OVER PIEROGI
TOMATO SAFFRON SAUCE OVER PIEROGI with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon! Makes approx. 6 cups sauce Sauce: 14.5 oz. can diced tomatoes (I used RED GOLD brand) 4.25 oz. can CHI-CHI’s Diced Green ChiliesContinueContinue reading “TOMATO SAFFRON SAUCE OVER PIEROGI”
GREEK OLIVE AND MUSHROOM TOMATO SAUCE
GREEK OLIVE AND MUSHROOM TOMATO SAUCE Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting! Makes 9 cups sauce 2 T. extra virgin olive oil 1 T. margarine 12 oz. white button mushrooms, sliced 1 t. salt freshly ground blackContinueContinue reading “GREEK OLIVE AND MUSHROOM TOMATO SAUCE”
FRENCH RIVIERA PIEROGI
FRENCH RIVIERA PIEROGI Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance! Serves 2-4 (12 pierogies with sauce) 12 froz. potato and onion pierogies by Supreme Pierogi – JJ Wilk Cook pierogies in salted, boiling water till tender. Drain in colander. As pierogies cook, make sauce: In largeContinueContinue reading “FRENCH RIVIERA PIEROGI”
FRESH BASIL & HUMMUS FETTUCCINE
FRESH BASIL & HUMMUS FETTUCCINE A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious! Makes 2 cups sauce for 4 servings pasta 8 peeled garlic cloves 2 T. pumpkin seed oil 2 T. peanut oil (or other nut oil)ContinueContinue reading “FRESH BASIL & HUMMUS FETTUCCINE”
ZUCCHINI LASAGNA
ZUCCHINI LASAGNA No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren’t enough – 4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk onContinueContinue reading “ZUCCHINI LASAGNA”
BABY MUSHROOM LINGUINI BOLOGNAISE
BABY MUSHROOM LINGUINI BOLOGNAISE Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce seasoned with fennel, basil and garlic. Served over linguini pasta with a side of broiled French baguette with extra virgin olive oil and garlic! Serves 6 with enough sauce leftover for another small meal 3 T. margarine 6 oz. babyContinueContinue reading “BABY MUSHROOM LINGUINI BOLOGNAISE”
RED AND WHITE LASAGNA
RED AND WHITE LASAGNA Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love! Serves 8-12 Preheat oven to 375 degrees Filling: YouContinueContinue reading “RED AND WHITE LASAGNA”
VEGGIE MAC AND CHEESE FLORENTINE
VEGGIE MAC AND CHEESE FLORENTINE Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and veggie elbow macaroni. Topped with fresh breadcrumbs flavored with olive oil and garlic, garnished with roasted pepper and baked till piping hot and crisped! Serves 8 Preheat oven to 375 degrees 16 oz.ContinueContinue reading “VEGGIE MAC AND CHEESE FLORENTINE”
POTATO PIEROGI BENEDICT – GOAT
POTATO PIEROGI BENEDICT – GOAT The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce! Serves 4 Egg-Free Hollandaise Sauce: Makes a little more than 1 cup 1/2 c. soy cream cheese (IContinueContinue reading “POTATO PIEROGI BENEDICT – GOAT”
GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA
GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta! Serves 8-10 Sauce: 4 T. extra virgin olive oil 1 jumbo or 2 sm. green pepper(s), cut into 1/2 inch squares 3ContinueContinue reading “GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA”
HOMEMADE SAUERKRAUT PIEROGIS
HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24 1 c. flour (Pillsbury’s Best All-Purpose Flour works best for homemade pierogi dough) 1/2 t. salt 1/3 c. cold water 1/2ContinueContinue reading “HOMEMADE SAUERKRAUT PIEROGIS”
ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA
ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise! Makes 2-3/4 cups sauce 2 c. sweet red roasted peppers, plus 1/2 c. liquid fromContinueContinue reading “ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA”
MEXICAN ITALIAN HAT DANCE
MEXICAN-ITALIAN HAT DANCE Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party! 6 servings for main dish, 12 servings on a buffet 4 T. margarine 2 T. extra virgin olive oil 1ContinueContinue reading “MEXICAN ITALIAN HAT DANCE”
GREEK OLIVE PESTO PENNE
GREEK OLIVE PESTO PENNE A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day! ServesContinueContinue reading “GREEK OLIVE PESTO PENNE”
SWEET BASIL MUSTARD MACARONI
SWEET BASIL MUSTARD MACARONI WITH TOMATO, VEGGIE, BEAN SAUCE Seasoned with garlic, fennel and basil! Fat-free! Serves 4 large or 6 small servings 28 oz. can petite diced tomatoes including liquid 16 oz. bag froz. soup vegetables or froz. mixed vegetables 15 oz. can dark red kidney beans 1/2 t. garlic powder 2 t. finelyContinueContinue reading “SWEET BASIL MUSTARD MACARONI”
PASTA LEMONNAISE
PASTA LEMONNAISE Topped with tomato ginger beans made with caramelized onion and fresh garlic! Makes 6 servings 12.3 oz. pkg. extra firm silken-type tofu, cut into ½ inch cubes 1 t. sea salt 1 t. mild paprika ½ c. plus 2 T. fresh squeezed lemon juice; do not use bottled lemon juice 1 t. driedContinueContinue reading “PASTA LEMONNAISE”
GREEN GRAPE TOMATO AND WHOLE WHEAT ROTINI PASTA
GREEN GRAPE TOMATO AND WHOLE WHEAT ROTINI PASTA Green grape tomatoes and whole wheat rotini pasta tossed with a sweet garlic and pineapple-lemon peanut-smoked almond sauce with fresh cilantro. Topped with capers, lemon, powdered sugar and fried Panko crumbs! Makes 11 cups 1 c. roasted salted peanuts, not dry-roasted 1 c. whole smoked almonds 1ContinueContinue reading “GREEN GRAPE TOMATO AND WHOLE WHEAT ROTINI PASTA”
SHARON’S BAKED ZITI – GOAT
SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!ContinueContinue reading “SHARON’S BAKED ZITI – GOAT”
CREAMY BASIL PESTO
CREAMY BASIL PESTO Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special! Makes 6-8ContinueContinue reading “CREAMY BASIL PESTO”
SHARON’S MEATLESS MEATBALLS AND LINGUINI
SHARON’S MEATLESS MEATBALLS AND LINGUINI This is one sturdy meatball, for all your meatball needs. Served with a smooth herb and spice, white wine tomato sauce over steaming hot linguini! Makes 38, 1 inch meatballs. Sauce and linguini serves 6 people Let’s make the meatballs first. I use Italian Nut Crumbles in the meatballs. ThisContinueContinue reading “SHARON’S MEATLESS MEATBALLS AND LINGUINI”
AUTUMN SKILLET
AUTUMN SKILLET Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups ¼ c. extra virgin olive oil 8 oz. fresh, white mushrooms, sliced into 3/8 inch wide slices (sort of thick) 1-1/2 c. peeled, cut sweet onion, ½-3/4 inch squares 2ContinueContinue reading “AUTUMN SKILLET”
MEXICAN SLOPPY JOE ROTINI
MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups 1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clumpContinueContinue reading “MEXICAN SLOPPY JOE ROTINI”
STEVE’S PERFECT MARINARA SAUCE
STEVE’S PERFECT MARINARA SAUCE It’s simple, easy and comes out perfect every time! Serves 4 2 T. olive oil 2 T. fresh, peeled, finely chopped garlic ½ t. salt 12 twists freshly ground black pepper 2 T. sweet red roasted pepper juice; the juice that comes in a jar of sweet red roasted peppers; reserveContinueContinue reading “STEVE’S PERFECT MARINARA SAUCE”
COUSCOUS ANTIPASTO SALAD
COUSCOUS ANTIPASTO SALAD Steamed couscous and parsley tossed with marinated mushrooms, artichokes, red peppers, tomatoes and onion in a Balsamic garlic vinaigrette! Makes 6-1/2 cups 1-1/2 c. water 1 T. extra virgin olive oil 1/2 t. salt 1 c. couscous (tiny beads of wheat pasta found in most grocery stores and specialty markets) 1/4 c.ContinueContinue reading “COUSCOUS ANTIPASTO SALAD”
FRIED PEPPER AND EGGPLANT ANTIPASTO SALAD
FRIED PEPPER AND EGGPLANT ANTIPASTO PASTA SALAD The easiest pasta salad in the world! Serve 8 8 oz. elbow macaroni, cooked in boiling salted water till tender; drain, rinse under cold water and drain again to remove all excess water 12 oz. jar Sweet Fried Peppers and Onions by Mancini 7-1/2 oz. can Eggplant AppetizerContinueContinue reading “FRIED PEPPER AND EGGPLANT ANTIPASTO SALAD”
STEWED CABBAGE LINGUINI
STEWED CABBAGE LINGUINI Sautéed cabbage, sweet onion and celery with fresh garlic, fennel and caraway. Combined with tomatoes, and stewed till tender. Tossed with linguini. Subtle and delectable! Serves 6 4 T. extra virgin olive oil 3 garlic cloves, peeled and finely chopped 1 t. ground fennel seed 1 t. dried basil 1/4 t. carawayContinueContinue reading “STEWED CABBAGE LINGUINI”
SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI
SWEET RED PEPPER TOMATO SAUCE Sautéed sweet red peppers in extra virgin olive oil simmered in a fresh garlic and ground fennel tomato sauce with soy creamer. Served over thin spaghetti. Naturally sweet and fragrant! Serves 6 2 T. extra virgin olive oil 2-3 garlic cloves, peeled and finely chopped 3 lg. fresh red peppers,ContinueContinue reading “SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI”
SOUTHEAST STREET SHELLS
SOUTHEAST STREET SHELLS This is how to make a spaghetti sauce that tastes and feels like there’s meat in it without the addition of soy meats. Takes a little longer, but it’s easy. Served over pasta shells. Nutritious and delicious at once! Serves 8 16 oz. pkg. frozen peas (standard size, not petite) 1 c.ContinueContinue reading “SOUTHEAST STREET SHELLS”
SAUERKRAUT AND NOODLE PAPRIKASH
SAUERKRAUT AND NOODLE PAPRIKASH Sautéed sweet onion, sauerkraut and fresh garlic mixed with creamer and sweet paprika with a touch of sugar. Tossed with flat noodles. Simple and delicious! Serves 6 2 T. peanut oil 1 heaping t. mashed fresh garlic 1 medium-sized sweet onion, thinly sliced into half rings (cut whole onion lengthwise, from top toContinueContinue reading “SAUERKRAUT AND NOODLE PAPRIKASH”
RUBY PORT RED SAUCE WITH VERMICELLI
RUBY PORT RED SAUCE WITH VERMICELLI A richly flavored tomato sauce using stewed tomatoes with Ruby port, garlic and extra virgin olive oil. Served over vermicelli! Serves 6 2 T. margarine 2 T. extra virgin olive oil (a good flavorful one) 3 garlic cloves, peeled and finely chopped 2, 15 oz. cans stewed tomatoes 2,ContinueContinue reading “RUBY PORT RED SAUCE WITH VERMICELLI”
SOME LIKE IT HOT HUNGARIAN GOULASH
SOME LIKE IT HOT! HUNGARIAN GOULASH Sautéed red and green peppers, onions and cabbage with soy sausage in a red wine tomato sauce seasoned with herbs, Hungarian paprika and Indian chili. Combined with soy sour cream and macaroni! Makes 12 cups 1/2 lb. dried elbow macaroni, cooked in lots of liberally salted water till tender;ContinueContinue reading “SOME LIKE IT HOT HUNGARIAN GOULASH”
MEDITERRANEAN PASTA SAUCE
MEDITERRANEAN PASTA SAUCE Sautéed peppers and onion simmered with garlic and olives in a coriander, mint and red wine tomato sauce. Serve over pasta of choice. Makes 7-1/2 cups sauce 3 T. olive oil 1 jumbo green pepper, cored and cut from end to end into 6 segments, then crosswise into 1/4-3/8 inch thick slicesContinueContinue reading “MEDITERRANEAN PASTA SAUCE”
RIGATONI WITH GREEN PEPPER SAUCE
RIGATONI WITH GREEN PEPPER SAUCE Sautéed green peppers in garlic and olive oil. Simmered in a rosemary and fennel tomato sauce. Served over rigatoni pasta! Serves 4-6 2 T. margarine 2 T. olive oil 3 garlic cloves, peeled and finely chopped 2 lg. green peppers, cut lengthwise into 1/4 inch wide strips 2, 16 oz.ContinueContinue reading “RIGATONI WITH GREEN PEPPER SAUCE”
PRIMAVERA IN MUSTARD CREAM SAUCE
PRIMAVERA IN MUSTARD CREAM SAUCE Fresh sweet red peppers and onion sautéed in olive oil and garlic with Kalamata olive. Combine with steamed asparagus and broccoli, then tossed with a light creamy mustard basil sauce. Tossed with fettucini! Serves 6 2 T. olive oil 2 T. margarine 2 lg. garlic cloves, peeled and finely choppedContinueContinue reading “PRIMAVERA IN MUSTARD CREAM SAUCE”
LINGUINI AND PEPPERS
LINGUINI AND PEPPERS Fresh sweet green, red and yellow peppers sautéed with garlic, then tossed with linguini and a sesame, soy sauce, sweet/sour basil dressing. Simply stated! Serves 6 1 lb. linguini, broken in half 2 T. margarine 3 garlic cloves, peeled & finely chopped 1 green pepper, cut into 3/16 inch wide strips, lengthwiseContinueContinue reading “LINGUINI AND PEPPERS”
JIM’S FIRE STATION MACARONI
JIM’S FIRE STATION MACARONI Sautéed onion and sweet red peppers combined with kidney beans and mushrooms. Simmered in a tomato sauce seasoned with tarragon, chili powder and garlic. Tossed with macaroni and sweet corn! Serves 8-10 4 T. margarine 2 c. diced onion, 3/4 inch squares 1 sweet fresh red pepper, diced into 3/8 inchContinueContinue reading “JIM’S FIRE STATION MACARONI”
FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI
FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI Fresh mushrooms sautéed in extra virgin olive oil and garlic. Simmered in a smooth tomato sauce with a touch of allspice and heat. Served over cooked mostaccioli pasta! Serves 10 3 T. margarine 3 T. extra virgin olive oil (something flavorful) 3 garlic cloves, peeled and finely chopped withContinueContinue reading “FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI”
FRESH BASIL AND BLACK OLIVE ZITI
FRESH BASIL AND BLACK OLIVE ZITI Sauce of mushrooms, shallots, Kalamata olives, and fresh basil tossed with ziti pasta! Serves 8 3 T. margarine 3 T. olive oil 3-4 shallots, peeled and sliced lengthwise into thin strips 1/2 lb. fresh mushrooms, diced into 3/8 inch cubes 28 oz. can whole tomatoes, drained, seeded and finely choppedContinueContinue reading “FRESH BASIL AND BLACK OLIVE ZITI”
15 MINUTE LINGUINI CLASSICO
15 MINUTE LINGUINI CLASSICO Olive oil, garlic, tomato, herb and spice served over linguini. Can’t get much simpler than that! Serves 4-5 2 T. margarine 3 T. extra virgin olive oil 4 med. garlic cloves, peeled and finely chopped 1 t. dried rubbed sage 1/4 t. ground allspice 28 oz. can whole tomatoes with liquidContinueContinue reading “15 MINUTE LINGUINI CLASSICO”
CREAMED SPINACH AND MUSHROOM NOODLES
CREAMED SPINACH AND MUSHROOM NOODLES Sautéed mushrooms combined with Kalamata olives and spinach, and cooked in a creamy white wine garlic sauce. Tossed with spinach noodles and served with fresh tomato slices drizzled with white wine vinegar! Makes 10 servings 2 T. margarine 2 T. extra virgin olive oil 3/4 lb. fresh mushrooms, diced intoContinueContinue reading “CREAMED SPINACH AND MUSHROOM NOODLES”
AUTUMN NOODLE
AUTUMN NOODLE Sautéed onion and green cabbage with fresh garlic and red delicious apples seasoned with caraway and poultry seasoning. Tossed with noodles! Serves 6-8 4 T. margarine 2 T. peanut oil 4 garlic cloves, peeled and finely chopped 2 lg. red delicious apples, peeled, cored and chopped finely 2 c. diced onion, 3/8 inchContinueContinue reading “AUTUMN NOODLE”
ANTIPASTO RIGATONI
ANTIPASTO RIGATONI Roasted peppers, sautéed sweet onion, olives and capers cooked with tomatoes and garlic, then tossed with freshly cooked rigatoni! Serves 6 2 T. margarine 3 T. extra virgin olive oil 1 lg. sweet onion, cut into thin strips (cut onion in half from top to bottom, then cut each half from top to bottom intoContinueContinue reading “ANTIPASTO RIGATONI”
FAMILY SPAGHETTI SAUCE
FAMILY SPAGHETTI SAUCE The perfect spaghetti sauce for the whole family! Makes about 7-8 cups 2 T. corn oil 2 T. transfat-free margarine 1 lg. sweet onion, peeled; cut off ends, cut into quarters, then cut each quarter into 1/4 inch thick quarter rings 2 c. peeled, shredded carrot, loosely packed, about 4 med./small carrots;ContinueContinue reading “FAMILY SPAGHETTI SAUCE”
CHEF DAVIES-TIGHT™ 