Heirloom Meals: Savoring Yesterday's Traditions Today
A Young Rioja with Pasta Bolognese
Aunt Frances' Pasta with Cauliflower and Bacon
Linguine with Marinated Sea Scallops and Spinach
Serves 4 Ingredients: Marinade: 2 lbs. Sea Scallops ¼ Cup Olive Oil 2 Tablespoons Lemon Juice 1 Teaspoon Cumin ¼ Teaspoon Crushed Red Pepper Flakes 1 Teaspoon Paprika Salt and Pepper to...
Roasted Chicken and Vegetable Pasta
Ingredients 2 whole boneless, skinless chicken breasts; cleaned and cut into cubes 1/2 cup chopped basil 4 medium onions sliced 1/4 cup olive oil 1 clove garlic 1 tsp salt 1/4 tsp pepper 1/8 tsp red...
Instructions 2 Tbsp olive oil 2 Tbsp butter, unsalted 2 medium onions, chopped 3-4 carrots, chopped 2-3 celery stalks, chopped 2 lbs of ground chuck or a combo of beef, veal and pork in equal...
Cauliflower, Bacon and Onion Pasta
Ingredients 1 Cauliflower head, washed and divided into florets 2 onions, sliced 1 lb bacon, cut into one inch pieces 1 lb pasta - pick your favorite shape or gluten-free Pecorino Romano or Parmesan...