Shells with Creamy Zucchini and Pancetta

This dish is something I recreated that my mom makes from time to time. The first time I heard we were eating "pasta with zucchini" I said OK, but in my head I was like UGH, No! That was until I took a bite. It has the perfect combination of flavors and spices that I never knew worked well together with pasta! So, here is my take on this dish - which by the way is practically identical to my mothers. This is a MUST try!

Ingredients: For 2

• 3/4 lb of Shells
• 1 Medium Zucchini, skin on and shaved
• 1/4 White Onion, chopped
• 3 tbs Pancetta, cut into small pieces (or 3 slices of bacon cut into small pieces)
• 3/4 cups of Heavy Cream
• 1/2 tsp Red Pepper Flakes (or as  desired)
• Pinch of Black Pepper
• Salt to Taste
• Drizzle of Olive Oil

Shave the zucchini using the large holes on a cheese grater. Once all other ingredients are ready, warm a medium sauce pan and drizzle some olive oil in it. Add the pancetta and cook for 1-2 minutes, stirring occasionally. Add in the onion and red pepper flakes, and continue cooking until onions are slightly softened. 

Add in the zucchini and mix ingredients together. Cover with a lid and lower heat. Cook this for about 4-5 minutes, until zucchini is softened, stirring occasionally. Once the zucchini is done, begin boiling your water for the pasta.

At this time, now add in the heavy cream to the zucchini mixture. Stir well and raise heat until it comes to a boil. Lower heat and let simmer until pasta is cooked. The sauce will thicken as shown in the picture.

Toss pasta into salted boiling water and cook until al dente. Strain, and add the shells to the zucchini sauce. Mix well.

Serve with freshly grated parmigiano reggiano and pecorino romano cheese.

Fresh Endives Stuffed with Olives, Anchovies, and Provolone

This is a tradition I created a few years ago at my parents' annual New Years Day family party slash food feast. It was such a surprise hit with everyone that we continued making it every year since. They are a great, light appetizer you can eat with your hands. If you want something different to bring to the table, this is it for sure! This is very quick and easy to make - It also makes a pretty presentation!

Ingredients:

• Raw Endive Leaves, rinsed
• Italian Green Olives, cut into small pieces around the pit
• Anchovies soaked in olive oil, cut into small pieces
• Sharp Provolone Cheese, diced into small pieces. 
• Drizzle of Olive Oil
• Cracked Black Pepper

Spread out the endive leaves on your platter.

Combine the olives, anchovies, provolone, olive oil and cracked pepper in a bowl and mix all together. 

Spoon in the mixture equally into each leaf. And you're ready to serve!

Jalapeño and White Cheddar Turkey Burgers with Turkey Bacon and Caramelized Onions

Ryan wanted turkey burgers dinner one night. We had the ground turkey and the buns, so why not? Well, how do we spice it up / change up the swiss and cheddar turkey burgers we made a while back? How about infusing it with some jalapeño peppers? I think yes! We happen to have turkey bacon that night as well, so we topped off the burgers with it and added caramelized onions. Pretty delish. And not to mention, you can make this with beef and pork bacon if you're out for a splurge!









Ingredients: 2 Burgers

• 3/4 lb Ground Turkey (white or dark - we used all white)
• 6 Slices of Jarred Jalapeño Peppers, diced
• 2 tbs Cubed White Cheddar, preferably from Wisconsin
• 3 Slices of Turkey Bacon
• Hamburger Seasoning, to taste
• Salt, to taste
• Pepper, to taste
• 1-2 tbs Butter/Smart Balance Buttery Spread
• Hamburger Buns (we used whole wheat)

      Onions:

• Few Slices of White Onion
• 2 tbs Olive Oil

In a large bowl, combine the turkey with the jalapeño, cheddar (small cubes), and seasoning. Mix well. Form into patties.

Cook the turkey bacon in a non-stick frying pan, spray a little cooking spray before putting on the bacon. Once ready, remove and set aside. 

For the onions, heat up olive oil in a small skillet and then put in the onions. You can season them with salt and pepper. Toss them in the olive oil. Cover with a lid. Cook until translucent and dark in color.

[If you cook them on a grill, spread each side with the butter before cooking.]

Heat up the butter in the same skillet you used to cook the bacon. Once melted and hot, place the patties on the skillet. Cook on each side for about 4-5 minutes, until turkey is fully cooked through. 

To plate, layer the turkey burgers with the bacon and onions. Serve with ketchup and mustard as usual!