RICOTTA BALLS

 

Ingredients:

• 1 pound ricotta,
• 2 tablespoons nutritional yeast flakes,
• 1 tablespoon oregano, chopped, 
• 1 1/4 tablespoon flour,
• 1/4 teaspoon salt, or use enough salt to taste,
• 2 tablespoons macadamia nut butter, or other savory nut butter,
• 1/8 teaspoon pepper, or use enough to taste,
• 2 tablespoons flour for kneading,
• 4 tablespoons ghee (optional),
• 2 cups tomato sauce,
• Fresh oregano leaves for garnish (optional), or similar leaves,

Directions:

1. Mix together ricotta, nutritional yeast, flour, salt, nut butter, and pepper.
2. Place on a floured board for kneading.
3. Knead the dough until firm, yet soft, and create 18 balls.
4. Place evenly shaped balls into an air fryer or traditionally fry in ghee, until all sides are golden browned.
5. Remove from air fryer, pan, or other frying surface.
6. Pour tomato sauce over the balls, to serve.

*Makes 4 servings.

KOSHER CHEESE LASAGNA

 

Ingredients:

2 tablespoons olive oil,

3 teaspoons thai red curry, or other thai curry, dairy or pareve,

1 1/2 cups chopped  yellow or white onion,

2 cloves minced garlic,

4 (14.5 ounce) cans stewed tomatoes,

1/3 cup tomato paste,

1/2 cup chopped fresh basil,

1/4 cup chopped fresh parsley,

1/4 cup chopped fresh spearmint,

1 (16 ounce) package rice lasagna noodles, 

1 large red pepper,

2 pounds ricotta cheese,

1 teaspoon freshly cracked black pepper,

1 teaspoon sea salt or salt,

1/4 cup chopped fresh basil,

Freshly cracked black pepper to taste,

9 oz chopped fresh or frozen kale, or similar green leafy vegetable(s),

1 sliced thin zucchini, or similar summer squash,

3 cups grated kosher mozzarella, or any kosher pizza cheese combination.

1/3 cup grated vegan parmesan cheese,

Directions:

1. Make the sauce. In a large saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and sauté them until they are soft, for approximately 5 minutes. Add garlic, and cook for an additional 5 to 10 minutes.

2. Place the tomatoes, tomato paste, basil, parsley, and spearmint in the saucepan. Stir well, turn heat down to low, cover the saucepan with a lid, and let the sauce simmer for an hour. Add salt and pepper to taste.

3. In a large bowl, mix the kale, red pepper, zucchini, and Thai curry.

4.While the sauce is cooking, boil the lasagna noodles in salted water for 10 minutes, then drain and rinse well.

5.Preheat the oven to 400 degrees F.

6.Place the ricotta cheese in a large bowl. Add the salt and pepper to taste, and mash all the ingredients together. Mix Thoroughly.

7.Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the ricotta mixture over the noodles. Then sprinkle one cup of  mozzarella cheese. Distribute 4.5 ounces of the vegetable mixture evenly over the mozzarella. Next ladle 1 1/2 cups tomato sauce over the ricotta, and top it with another layer of the noodles. Then sprinkle another 1/3 of the ricotta mixture over the noodles. Top with one cup of  mozzarella cheese, and follow with a topping of the remaining vegetables. Top the mozzarella cheese with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the ricotta, and spread the remaining tomato sauce over everything. Top with 1 cup of  mozzarella cheese.  Top with vegan parmesan cheese.

 

8.Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

MEDITERRANEAN PASTA SALAD

Ingredients:

• 2 tablespoons,
• 4 garlic cloves, minced,
• 1/2 teaspoon Kosher sea salt,
• 1/2 teaspoon pepper (optional),
• 1/4 cup extra virgin olive oil,
• 2 medium heirloom tomatoes,3/4 inch diced,
• 1/4 cup red onion, thinly sliced,
• 3 cups azeitao cheese or feta or other sheep milk cheese, cubed or crumbled, 
• 1/2 cup pitted black olives,
• 2 teaspoons oregano,
• 1 teaspoon dijon mustard,
• 1 pound or similar size package of orecchiette,
• 1 cucumber, julienned, halved lengthwise, and thinly sliced,
• 2 tablespoons extra virgin olive oil or sun dried tomato oil if preferred,

Directions:

1. Rinse orecchiette, place in a medium saucepan of 1/2 teaspoon salted water with 1 teaspoon oregano, cook until tender or slightly firm, approximately 15 minutes. Transfer it to a large bowl, and toss with 2 tablespoons oil.  Set aside.
2. Whisk oil, red wine vinegar, garlic, mustard, pper, and remaining teaspoon of oregano, in a small bowl.  Set the dressing aside.
3. In another large bowl, combine tomato, cucumber, olives, and onion.  Gently add cubed or crumbled azeitao chesse, and dressing to taste.
4. Serve freshly made mixture as a topping, on top of pasta for a main dish.

* Makes 4 to 6 servings*

TUNA IN RED SAUCE

Ingredients:

3/4 cup marinara sauce,

4 tuna steaks, ~24 ounces, cut 1 inch thick,

1 yellow bell pepper, cut into 8 chunks,

1 red bell pepper, cut into 8 chunks,

1/2 teaspoon kosher salt,

1/8 teaspoon piri piri hot sauce (optional),

Directions:

1. Preheat the oven to 400 degrees F. 

2. In  a medium baking dish, mix the marinara sauce and pesto. Mix in the Piri Piri hot sauce, if using.

3. Add the tuna steaks to the baking dish, and spoon the sauce over the fish to cover it.  Arrange the bell peppers around the tuna. Season peppers lightly with kosher salt.

3. Bake in oven for 30 minutes, or cooked to desired level of doneness. Remove from heat, and serve immediately and while hot.

* Makes 4 Servings*

CLASSIC GNOCCHI

 Gnocchi Ingredients:

• 2 1/4 pounds potatoes, peeled and chopped,
• Fine Sea Salt,
• 1 Tablespoon chopped fresh basil,
• 1 1/2 cups spelt or whole wheat flour, or flour,
• Olive oil for mixing, optional,
• Grated vegan parmesan cheese (optional, if it's actually dairy  or Vegan thus pareve), or grated vegetarian/casein parmesan cheese (optional, if dairy),
• Basil leaves, garnish,

Sauce Ingredients:

• 1.5 tablespoons olive oil,
• 2 sticks celery,
• 1 bay leaf,
• 1 1/4 pounds plum tomatoes, chopped,
• 1 1/2 tablespoons tomato paste,
• 5 cups spinach, finely chopped,
• 2 tablespoons fresh basil, chopped,
• Pepper to taste,

Directions:

1. Cook the potatoes in a pan of boiling and salted water until tender, for approximately 15 minutes.  Drain the potatoes thoroughly to remove the excess water, and press through a strainer .  Add a tablespoon of basil, and stir in with the flour. Stir into a soft dough, and add oil if the mixture is too stiff or add flour if the dough is too wet. 

2. Cool lightly, and then knead the dough until smooth.  Divide the dough into into quarters and shape each quarter into a a cylinder roll, 16 inches long and 1 inch diameter.  Cut the dough into 3/4 inch pieces and prick dough all over with a fork  to make a pattern. Place the gnocchi on a floured surface and leave tondrybfor 10 to 15 minutes.

3. Next, separately make the sauce.  Heat the olive oil and saute the celery with the bay leaf until soft.  Add the tomatoes, tomato paste, and spinach, and cook the sauce, uncovered over medium heat, for approximately 5 to 10 minutes, while stirring occasionally. Add the basil and season with salt and pepper, and keep warm.

4.  Cook the gnocchi, in batches, in boiling water for 2 to 3 minutes, or until the gnocchi rise to the surface.  Keep the gnocchi warm untilneach piece is cooked.  Top gnocchi with sauce and serve immediately.  Sprinkle with grated parmesan cheese and garnish with basil leaves, if desired.

* Makes 6 Servings