• CHEF DAVIES-TIGHT™ •
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
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!
Makes 20 servings (1, 8 x 8 inch and 1, 9 x 13 inch casseroles)
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 6-8 servings
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
