A terrific Spring & Early Summer dish. Easy to make and healthy to eat. Go for the Fava Beans!
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This pasta recipe calls for Béchamel sauce. We have modified a recipe on one of Barbara Kafka’s books that contains far less fat, and tastes just as good as Béchamel made on the stove top. Continue: 
This recipe is the original ham pie made by my father each year at Easter and Christmas. It first appeared in his cookbook “Pat’s Pride”, published in 1983 by Gulfstream Printing Inc. Continue: 
This is an easy appetizer to make, and is especially good when all you have in the larder is a can of tuna, a tomato, some celery, an onion, and a loaf of Italian bread. Also great if you have fresh tuna on hand. Continue: 
Roasted peppers, garlic, prosciutto and olive oil are the main ingredients in this simple and delicious pasta dish. When we say simple, we mean it! We roast these little guys the lazy person’s way – in a hot oven. Continue: 
This dish uses only the duck legs. The breasts may be used for numerous other recipes. The long cooking time is not indicative of the difficulty level. If duck is not available, chicken may be substituted. Continue: 
Salmon is a perfect fish to pair with pasta. this salmon & pasta dish takes advantage of the flavors that surface when fresh salmon is grilled. Continue: 
Lamb chops can be cooked many, many ways. The way we like them best is to develop a recipe that enhances their natural flavor. This recipe does that, and is easy to prepare and simple to make. Continue: 
Pork loin is easy to find in any market, is low in fat and cholesterol, and very flavorful when done correctly, This dish is great for a dinner party. The Pancetta pictured here is home cured by the folks at The Artisan. 
Farfalle are an easy pasta to make because it is difficult to overcook them. This dish offers layers of complexity that are not often found in an easy to make dish. If desired, this dish is also good without the chicken! Continue: |
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