Pasta Ponza

Butter for greasing
12 oz red grape tomatoes, halved
12 oz yellow grape tomatoes, halved
3 Tbsp capers
1 Tbsp EVOO, plus extra for drizzling
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup Italian style breadcrumbs
1 pound ditalini pasta
2 1/2 oz Romano cheese, grated
1/4 cup chopped flat leaf parsley

Preheat oven to 375.  Butter an 8x8 inch baking dish.  Place the halved tomatoes, capers, 1 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper in the prepared baking dish.  Toss to coat.  Sprinkle the breadcrumbs over the tomato mixture.  Drizzle the top with olive oil and bake for 30-35 minutes until the top is golden.  Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, about 8-10 minutes.  Drain and reserved about 1 cup of the pasta water.  Place the pasta in a large serving bowl.  Spoon the tomato mixture onto the pasta.  Add the cheese and toss well.  Thin out the sauce with a little pasta water, if needed.  Season with salt and pepper, to taste.  Sprinkle with the chopped parsley.

Serves 6

Pepper Jack Quinoa Salad

2 oz pepper jack cheese, cut into very small cubes
1/2 cup grape tomatoes, halved
1/2 cup cucumber, cut into small cubes
1/4 cup red onion, cut into very small cubes
1/2 cup quinoa
2 Tbsp Italian dressing

Rinse the quinoa.  Bring 1 cup boiling water and dash of salt to a boil and add the quinoa.  Lower heat and simmer for 15 minutes.  Turn off the heat, remove from burner and allow to stand covered for five minutes.  Combine all ingredients together and serve chilled or at room temperature.

Serves 2

Cream Cheese and Bacon Chicken Rolls

6 thin boneless skinless chicken breasts
8 oz chive and onion spreadable cream cheese
1 Tbsp dried minced onion
1 Tbsp Italian seasoning
1 Tbsp garlic powder
1 tsp pepper
2 tsp lemon juice
4 pieces of cooked and chopped bacon
1/4 cup flour
1 egg, beaten
1/2 cup corn flake crumbs

Preheat oven to 350.  Coat 13x9 with nonstick cooking spray.  In a bowl, beat cream cheese, onion, Italian seasoning, garlic powder, pepper and lemon juice.  Stir in cooked and chopped bacon.  Spoon about 2 Tbsp cream cheese mixture on each piece of chicken and spread it out into a thin layer.  Roll chicken.  Coat rolls with flour, then lightly dip in egg mixture, then roll in cornflake crumbs.  If needed, place toothpick in each chicken roll to keep closed.  Place chicken rolls in a baking dish.  Bake for 30-40 minutes or until chicken is done.

Serves 4-6

Strawberry Country Cake

12 Tbsp butter, at room temperature
2 cups sugar
4 extra large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 tsp kosher salt
1 tsp baking soda

For icing:
2 cups heavy cream, chilled
6 Tbsp sugar
1 tsp vanilla
1 pint fresh strawberries, hulled and sliced

Preheat oven to 350.  Butter the bottom of 2 8 inch cake pans and lightly flour.  Cream the butter and sugar on high speed until light and fluffy.  Add the eggs, one at a time, then the sour cream, zests, and vanilla.  Mix well.  Stir together the flour, cornstarch, salt and baking soda.  On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into each of the pans and smooth the tops.  Bake in the center of the oven for 35-45 minutes, until a toothpick comes out clean.  Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make the icing:  Whisk the cream, sugar and vanilla until firm.

Place one cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries.  Place second cake on top of the bottom iced cake.  Spread the second cake with remaining whipped cream and sliced strawberries.

Salmon Foil Packets

4 (5 oz each) salmon fillets
2 tsp EVOO plus 2 Tbsp
Salt and pepper
3 tomatoes, chopped
2 chopped shallots
2 Tbsp lemon juice
2 tsp Italian seasoning

Preheat oven to 400.  Sprinkle salmon with 2 tsp olive oil, salt, and pepper.  Stir the tomatoes shallots, 2 Tbsp oil, lemon juice, Italian seasoning, salt and pepper in a bowl to blend.  Place a salmon fillet, oiled side down, on top of a sheet of foil.  Each fillet should have an individual packet.  Wrap the ends of the foil to form a bowl.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely.  Seal the packets closed.  Place the foil packet on a baking sheet.  Bake until the salmon is just cooked through, about 25 minutes.

Serves 4

Bow Tie Broccoli

Salt
8 cups broccoli florets
1/2 pound farfalle pasta
2 Tbsp butter
2 Tbsp EVOO
1 tsp minced garlic
1 lemon, zested
1/2 tsp black pepper
1 Tbsp freshly squeezed lemon juice
1/4 cup toasted pine nuts **
1/3 cup Freshly grated parmesan

Cook the broccoli for 3 minutes in a large pot off boiling salted water. Remove the broccoli from the water with a slotted spoon.  Place in large bowl and set aside.  In the same water, cook the pasta according to package directions.  Drain well and add to the broccoli.  Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium low heat for 1 minute.  off the heat, add 2 tsp salt, pepper and lemon juice.  Sprinkle with pine nuts and cheese.

**To toast pine nuts, place nuts on microwave safe plate and microwave, 30 seconds at a time, until toasted (approximately 2 minutes).

Serves 6