Ingredients

• 4-6 chicken breast cutlets
• 4-6 thin slices of Italian Prosciutto
• 12 fresh sage leaves
• 4-6 slices of Provolone or Fontina cheese
• 2-3 tablespoons of olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 cloves of garlic, sliced plus 1 clove minced (for sauce)
• 1 bunch of asparagus
• ½ cup chicken broth
• ½ cup dry white wine (Pinot Grigio or Pinot Gris)
• juice from half a lemon, plus 1 tablespoon zest for garnish
• 1 tablespoon butter
• lemon wedges and additional torn sage leaves for garnish

Instructions

1. Preheat oven to 350 degrees.
2. Spread out the chicken cutlets flat in a large baking dish, and season with sea salt and pepper, to taste.
3. Layer on top of each chicken breast a slice of prosciutto, two sage leaves, and a slice of provolone or fontina cheese, then fold over the chicken in half and secure with a toothpick to secure.
4. Heat 1 tablespoons of olive oil in a large sauté pan over medium-high and sauté chicken breasts approximately 1-2 minutes per side until golden brown.
5. Remove the chicken and juices from pan and place back into the baking dish and roast in the oven for another 15 minutes until cooked through. You might want to baste the chicken in its juices once or twice to make sure the chicken doesn’t dry out in the oven.
6. Meanwhile, slice 2 cloves of fresh garlic, mince 1 clove and set aside. Trim the ends off the asparagus and blanch in boiling salted water in a large pot for about 1 minute. Drain, place asparagus in a baking dish and drizzle with a tablespoon of olive oil, a sprinkle of sea salt and pepper and sliced garlic. Place in oven and roast for about 10-15 minutes until fork tender and slightly browned (be careful not to overcook or the asparagus will get dark and mushy – aim for tender yet crisp and green).
7. In the same sauté pan for the chicken, heat another tablespoon of olive oil. Sauté the additional clove of minced garlic for about 1 minute until lightly golden and soft. Add the chicken broth, white wine, lemon juice and bring to a boil, then lower the heat to a simmer. . Let sauce reduce to about half, then add 1 tablespoon of butter, swirling in to finish the sauce.
8. When chicken and asparagus are done roasting, plate them and top off with the lemon butter wine sauce.
9. Garnish with lemon wedges, torn sage leaves, lemon zest, and salt and pepper to taste. Serve with a side of cooked orzo or pasta, crusty bread or a green salad with a lemon vinaigrette and a dry white wine, such as Pinot Grigio.

Ingredients

• 1 bag of medium-large shell pasta (fresh or dried)
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 large zucchini, sliced 1/4 inch thin and halved
• 1 bag of fresh spinach (leaves), chopped
• 1-2 teaspoons red pepper flakes
• 1 cup of cooked Virginia ham, diced (can sub cooked prosciutto or bacon)
• Kosher salt and fresh ground pepper, to taste
• PARMESAN GARLIC SAUCE:
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 teaspoons flour
• Sea salt, to taste
• 1 cup low-fat milk
• 2 tablespoons neufchatel or cream cheese
• 1 cup parmesan cheese
• Fresh parsley, chopped for garnish
• 1 green onion, sliced for garnish

Instructions

1. Bring a large pot of salted water to a boil, add pasta shells and cook according to package directions until al dente (about 8 minutes dried, 3 minutes fresh). Drain pasta, reserving 1/2 cup of cooking water and set aside.
2. Add 1 tablespoon of olive oil to a medium-large saute pan and add zucchini. Sprinkle with salt and fresh ground pepper to taste and cook for about 8-10 minutes until zucchini is soft. Add 1 tablespoon of garlic and saute for another minute or so until garlic starts to brown. Remove zucchini-garlic mixture from saute pan and set aside in a medium-large mixing bowl.
3. Add another tablespoon of olive oil to the saute pan and heat for a minute or so. Add the fresh chopped spinach, salt and pepper to taste, and red pepper flakes, stirring through. Saute spinach about 3-5 minutes until wilted. Add the cooked diced ham and saute another few minutes until browned. Remove spinach and ham from saute pan and add to cooked zucchini in mixing bowl.
4. To make the Parmesan Garlic Sauce:
5. Melt the butter in a large skillet over medium heat.
6. Add the garlic and cook until soft and lightly browned, about 1 minute.
7. Add in the flour and cook, stirring with a wooden spoon, another minute.
8. Whisk in the milk, a sprinkle of sea salt and cook, whisking constantly, until just thickened, about 3 minutes.
9. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.
10. Combine the cooked pasta shells, 1/2 cup cooking water from pasta, sauteed zucchini, spinach and ham to the alfredo garlic sauce, stir thoroughly to mix ingredients for another minute or so.
11. Sprinkle additional salt, pepper and red pepper flakes to taste into the pasta mixture. Remove from saute pan and place in a large serving bowl. Top pasta with chopped fresh parsley and green onions, and top with more parmesan cheese to taste.
12. Serve the pasta with some crusty bread, a green salad and glass of wine.

Notes

Ingredients

• 1 tablespoon lemon-infused oil
• 1 clove garlic, minced
• 1/4 cup leeks, trimmed, rinsed, sliced
• 1/2 cup orzo pasta
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon lemon zest
• Italian Sea Salt with Lemon, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
2. Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
3. Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
4. Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 leek, rinsed, trimmed and sliced
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1/2 tablespoon parsley
• 1/4 teaspoon fresh thyme leaves, chopped
• 1/2 cup half and half
• 1 pound jumbo sea scallops
• Kosher or Sea Salt
• Freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
2. Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
3. Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
4. Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
5. Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
6. Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves fresh garlic, minced
• 1 zucchini, sliced and cut in half
• 1 yellow summer squash, sliced and cut in half
• 1 teaspoon herbes de Provence
• Himalayan Pink Onion Salt, to taste
• Freshly ground black pepper

Instructions

1. In a large saute pan, heat olive oil and butter over medium heat.
2. Saute garlic for about 1 minute until lightly browned.
3. Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
4. Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.

Ingredients

• 2 bunches fresh broccoli
• 8 slices bacon
• 1 small red onion, chopped
• 1/4 cup raisins
• 1 cup mayonnaise
• 1/2 cup sugar
• 2 tablespoons vinegar
• Sunflower Seeds, for garnish

Instructions

1. Cut raw broccoli into bite-sized pieces. Cook bacon until crisp and crumble. Add onion and raisins. Mix mayonnaise, sugar and vinegar together and add to other ingredients. Garnish with sunflower seeds. Must be made the night before. Stir occasionally to blend flavors.
2. Note: Peel broccoli stalks and then cut into thin slices and add to the other mixture. Dressing may seem dry but don't add extra as it will get mushy from moisture in the broccoli while marinating.

Ingredients

• 1 pound medium shells or rotini pasta
• 1/2 pound provolone or fontina cheese
• 1/4 pound hard salami
• 1/4 pound pepperoni
• 1/4 pound prosciutto
• 1 small can black olives
• 1 small jar green or kalamata olives
• 3 tomatoes (sub Sun-dried tomatoes, chopped)
• 1 green or red pepper, diced
• 3 stalks celery, chopped
• 1 small sweet onion, diced
• 1 1/2 teaspoon kosher salt
• 1 tablespoon fresh ground black pepper
• 3/4 cup olive oil
• 1/2 cup cider or wine vinegar
• Fresh basil or oregano leaves for garnish

Instructions

1. Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.

Ingredients

• 6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
• 1 can drained green beans
• 1 sliced large red or vidalia onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Kosher salt and fresh ground black pepper, to taste
• 1 teaspoon dried oregano or Italian seasoning
• Sliced green onions, for garnish

Instructions

1. Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.