• 1 lb Pasta, any kind is fine. You can also try an already lemon flavored pasta too
  • 1/3 or 2/3 Cup Olive Oil ( I tend to use less)
  • 1/2 Cup Fresh Lemon juice
  • 3/4 Cup Fresh grated Parm
  • 1/2 tsp Salt ( or more for your taste)
  • 1/3 Cup fresh Basil
  • 1 TBS Lemon Zest
  • 1/2 tsp ground pepper

Whisk Lemon juice, Parm, Olive oil, salt and pepper to a good blend. Set aside

Boil pasta per instructions, save 1 cup of liquid.

Combine Pasta and Sauce together, season to taste and add a sprinkling of Parm


  • 2 Cups 00 Flour (or all purpose)
  • 1 1/2 Tablespoon Baking Powder
  • 1 1/4-1/2 Cups Heavy Cream (save a bit for brushing tops)
  • 1/2 Teaspoon Salt

OVEN 400

Mix all ingredients together. Put out on floured surface and knead and fold briefly until combined. Pat down to about 3/4 inch thick. I use a 2 1/2 inch round cutter. Coat tops with remaining cream.

Bake for 15 min

HERB CHEESE DIP with tomato

  • 1 garlic herb Borshian cheese pack
  • 1 cracked pepper Borshian cheese pack
  • 1 pint Cherry Tomatoes quartered
  • handful of Fresh Basil

Set oven to 350

Using an ovenproof (glass) pie pan or tart pan, layer tomatoes in bottom of pan. Mix cheeses with 1 or 2 tsp of milk of choice until creamy smooth. Add cheeses on top of tomatoes and top with sprinkled basil leaves. BAKE for 20 minutes and serve with bread or crackers

Brussels Sprouts sauteed with nuts

  • 8 Cups thin sliced Brussels Sprouts (apprx 1-1 1/2 pounds)
  • 1/2 cup Vegetable Broth
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 Cup chopped onion
  • 4-5 Cloves thin sliced garlic
  • 1/4 cup coarsely chopped pecans or almonds (or both) toasted
  • Season with Salt and Pepper

Melt butter and olive oil on medium heat in a large skillet. Add onion and garlic, saute about 5 minutes till soft. Stir in Sprouts and saute for 2-3 more minutes. Add broth and season with salt and pepper cook for 7 minutes. Sprinkle nuts in and serve.


  • 1 Small butternut squash peeled diced into 1 inch cubes
  • 3-4 cloves garlic minced
  • 4 Tablespoons of melted butter
  • Salt and pepper to taste
  • 2 Tablespoons of chopped Parsley
  • 1/3 Cup Parmesan cheese grated
  • 1 Tablespoon Olive Oil

Set oven to 400 degrees

Mix all ingredients EXCEPT Parm Cheese in a large bowl. Spread evenly on baking sheet (i use parchment paper). Bake 40 minutes or until golden crisp. Sprinkle Parmesan cheese and bake another 2-3 minutes. mmm mmm


1  Pound Baby Bella Mushrooms  (Cremini)

1/2  Cup Diced Red Onion

3/4  Cup Mushroom Broth

1/2  Cup Red Wine

1 TBS Olive Oil

1 1/2 TBS Thyme, Fresh Chopped

2 TBS Butter

1 TBS Corn Starch

1/4 tsp Salt

1/4 tsp pepper

1 TBS Soy Sauce  if desired

1 TBS Worcestershire Sauce or Vegan kind if desired

In a Large skillet, heat oil over medium and cook onion about 5 min.  Add Corn Starch, salt, pepper and Thyme.  Cook for 2 minutes.  Add mushrooms, wine and broth, {Soy Sauce and Worcestershire} {if desired } – bring to a boil and reduce heat right away to maintain a bubbly simmer and cook till thickened.  About 15 minutes.  Remove and add butter stir til smooth.

Can be served as a side, or on top of pasta with a bit of cream added (Egg Noodle good choice).  Or on top of a Veggie Burger!!  Yumm E


Roasted Cauliflower with pepperoncinis

Oven 425

you need:

1 Head Cauliflower

1 Sweet Onion Sliced

Olive Oil about 3 Tbs

1/2 Cup Parmesan cheese

Bunch of thinly Sliced Pepperoncinis


Slice cauliflower into 1/4 inch thick slices combine with onion slices and coat in olive oil and spread onto a baking sheet covered with parchment paper.    Salt and pepper to taste.  Roast for about 30 to 40 min.  Sprinkle with parm and peppers.  EAT!



Squash Casserole


Here’s what you need:

  • 2 Qt baking dish
  • 4 Cups Butternut squash peeled, cubed, cooked.  (I put mine in the microwave with water for about 6-8 min, drain and cool)
  • 2 1/2 Cups Stuffing (dried and whatever kind you like)
  • 3/4 Cup chopped yellow onion
  • 1/2 Cup chopped celery
  • 1 Cup Veggie broth
  • 1 1/2 Cups Cheddar Cheese (regular, vegan or veggie)
  • 1/2 Cup sour cream or plain yogurt
  • 4 cloves minced garlic
  • 1 T olive oil and 2 tsp butter

Set oven to 350.

Saute onion, celery and garlic in the olive oil and butter until soft. (6-8 min) Add stuffing and broth and cook about 3-4 minutes.

Pour a layer of stuffing into bottom of greased baking dish and spread sour cream/yogurt over top.    Then add squash and 1/4 cup cheese.   Pour in remaining stuffing mix and top with the remaining cheese.  Bake covered for 30 minutes then uncovered for 10 more minutes.

Total comfort food…good for Fall/winter