Favorite recipes

Here are a couple of recipes I love. Surprisingly delicious even though they are meatless.
I have been adapting variations of these for some time now.

Mushroom & Pine Nut Primavera Pasta

2 tbs. of olive oil
1 tbs. minced garlic
½ Cup julienned onions
4 medium zucchini. Sliced thin and long
1-½ lbs of sliced, fresh mushrooms
1 cup pignolas (pine nuts)
¼ tsp. Kosher salt
6 grinds of fresh pepper
1 tbs. basil (fresh or dried)

Sauté garlic, zucchini, onions and mushrooms with olive oil until mushrooms are browned. (Note: a great deal of moisture will cook off during this process let it cook off!)

Clear a space in the center of mixture and add Pine nuts. Sauté until the pine nuts are toasty then remove pan from heat.

Add tomatoes, pepper, salt and basil. Stir.

Serve over Angel Hair pasta.
Top with shaved Parmesan cheese.


Shockingly delicious Brussels’ Sprouts

24 Brussels’ Sprouts (about 6 per person)
1 tbs. of olive oil
¼ tsp. Kosher salt

Wash and slice each sprout in half lengthwise

Combine sprouts, salt and olive oil
NOTE: I use a gallon-sized zip-top bag or you can toss in large mixing bowl.

Place sprouts face down on a baking sheet and bake at 350-degrees for 30 minutes.

Season to taste and serve hot.