Pasta with Sausage, Fennel, Mushrooms, & Peas

Serves: 4-6
The spicy sausage and vegetables gives this pasta dish great flavor

INGREDIENTS
4 tablespoons olive oil
1 pound Italian sausage, spicy with casings removed
1 fennel bulb, large, trimmed and thinly sliced (3 cups)
1 package mushrooms, sliced baby bella – 8 ounce size
4 large garlic cloves, chopped
1 tablespoon fennel seed
¾ cup peas, frozen
½ cup whipped cream
1 cup chicken broth, low salt – little more if needed
Salt and pepper
1 pound pasta shells
1 package of baby spinach leaves, 5 ounce size
½ cup Parmesan cheese, grated
Chopped fennel fronds


DIRECTIONS
In stovetop heat two tablespoons of olive oil in a large skillet; add sausage and sauté until golden brown; remove meat from pan and set aside
Heat up two tablespoons of olive oil; add fennel and sauté for a few minutes.  Add mushrooms; sauté until all the liquid from the mushrooms evaporates, about five minutes.
Return sausage to pan with mushrooms, stir in peas and cook together about ten minutes. Add in garlic and fennel seed, stir for one minute.
Stir in whipped cream and one cup of chicken broth; bring to boil and cook until liquid is reduced and slightly thickened, two to three minutes.
Season sauce with salt and pepper.
In the meantime, cook pasta in boiling salted water on stovetop until al dente; firm but cooked.
Drain pasta and return to pot; add sausage mixture to pasta and toss until well blended. Add spinach and toss until spinach wilts.
Stir in Parmesan cheese and extra chicken broth if needed.
Upon serving sprinkle with fennel fronds and additional cheese if desired.

Bruschetta and Eggplant

Serves: 4-6

The eggplant adds great texture and flavor to this bruschetta recipe

INGREDIENTS

6 -1/2 inch eggplant rounds

Salt and pepper for seasoning

4 tablespoons olive oil, plus a little extra

1 loaf Ciabatta bread

¼ cup marinara sauce, prepared

2 ounces goat cheese

1 cup mozzarella cheese, grated

1/3 cup basil, freshly chopped; plus six whole leaves for garnish

DIRECTIONS

Preheat oven to 400 degrees. 

In large skillet on stovetop heat 2 tablespoons of olive oil over medium high heat. Season eggplant rounds with salt and pepper and sauté five minutes on each side. Remove from oil and drain on paper towel. 

Cut Ciabatta loaf in half and brush insides with olive oil; sauté in skillet with olive oil one minute per side. 

Remove from heat; transfer to baking sheet with sliced side of bread facing upwards. 

Brush with ¾ cup of marinara sauce; crumble goat cheese on top.  Add chopped basil and top with eggplant slices. 

Mound grated mozzarella on top of eggplant slices and spoon remaining sauce over top. 

Transfer baking sheet to oven and bake for twelve minutes until hot and bubbly.

Remove from oven; cut into pieces and garnish with basil leaves. Serve warm

Lemon Lush Napolean

Serves: 4

This is a lovely variation of the popular French puffed pastry

INGREDIENTS 

Wonton wrappers

2 tablespoons butter, melted

4 teaspoons sugar, coarse

1 ¾ cup plain yogurt, Greek style

¼ cup lemon curd

1 cup raspberries 

1 cup blueberries

Powdered sugar

DIRECTIONS

Preheat oven to 325 degrees. 

Place wonton wrappers on greased cookie sheet.  

Lightly brush wrappers with melted butter using pastry brush; sprinkle with sugar.  Turn on alternate side and repeat process.

Transfer to oven and bake for twelve to fourteen minutes rotating cookie sheet halfway through bake time.

Remove from oven and transfer to baking rack to cool.

In a medium bowl mix yogurt and lemon curd until blended. 

On four separate plates arrange a layer of wonton wrappers; spread three tablespoons of yogurt mixture on each wrapper.  Top with raspberries and blueberries.

Repeat one more layer per dish ending with wonton wrapper on top.

Sprinkle with powdered sugar and serve.

Chicken with Fennel and Tomatoes

Serves: 4-6

The sweetness of the fennel and tomatoes gives added flavor to this chicken dish

INGREDIENTS

4 boneless, skinless chicken breasts

1/3 cup all purpose flour

2 eggs, beaten

1 1/3 cup Japanese bread crumbs (panko)

1 teaspoon dried oregano

¼ teaspoon paprika 

¼ teaspoon pepper

6 tablespoons olive oil

¼ teaspoon red pepper flakes 

2 fennel bulbs, thinly sliced (reserving fronds for garnish)

2 cups grape tomatoes, halved

4 garlic cloves, chopped

¼ teaspoon salt plus another ¼ teaspoon for fennel

¼ cup Parmesan cheese, shredded

DIRECTIONS

Using three separate mixing bowls, place flour in one, eggs in another and panko bread crumbs mixed with oregano and paprika in the third bowl.

Season both sides of chicken breasts with salt and pepper

Dredge chicken breasts in flour, then egg, then evenly coat with panko breadcrumb mixture. 

On stovetop in large skillet over medium heat, add three tablespoons of olive oil; heat through.  Add chicken breasts and sauté four minutes on each side; remove and keep warm. 

In separate skillet heat remaining oil; add red pepper flakes and fennel. Sauté eight to nine minutes. Stir in tomatoes and garlic and sauté for three to four minutes; season with salt and pepper.

Transfer fennel and tomatoes to large serving platter and top with chicken breasts and Parmesan cheese shavings. 

Garnish with fennel fronds, serve and enjoy!