Directions:

• Preheat oven 375°F.
  
• Melt butter in saucepan on low heat. Remove from heat, blend in flour, salt and pepper, and milk, and place back on burner at low heat; stirring constantly until sauce thickens slightly and is smooth.
  
• Add cheese, heat until melted, stirring occasionally.
  
• Combine cooked pasta and chicken in a 2-quart oven safe casserole dish. Pour over cheese sauce.
  
• Bake for 15-20 minutes until golden. Remove from oven and top with freshly chopped green onion.
• Sit back, and enjoy your Buffalo Chicken Mac and Cheese!

Directions:

• In a large pan over a high flame, heat two tablespoons of olive oil and grill the chicken sausage until it browns.
• Add the red onion, cherry peppers, salt, black pepper and red pepper, and continue to sauté until the red onion begins to render down.
• Add the escarole and begin stirring as it wilts. Once the liquid evaporates, add the lemon zest and balsamic vinegar to deglaze. When the vinegar smell dissipates, add the plum tomatoes and two cups of chicken stock.
• Bring to a boil, reduce heat and simmer until all the liquid has evaporated. Add the cooked ingredients to the food processor and squeeze in lemon juice.
• Set the meat mixture aside and prepare bean puree.
• Drain and rinse the white beans, then place in a pot and fill it with enough water to cover the beans.
• Bring the water for a boil for about two minutes to slightly soften beans, then drain and add the beans, garlic, bell peppers, paprika and a pinch of salt to the food processor.
• Begin to puree, adding 1 cup of reserved bean water slowly until the beans start to loosen slightly, adding one tablespoon of olive oil.
• Plate the taco first by brushing a hot grill pan with olive oil and heating the taco shells until they begin to brown.
• Remove the shells, add taco mixture and top with puree, diced tomato, minced red onion and minced escarole
• Sit back, and enjoy your Italian Taco!

Directions:

• Add chopped chicken breasts to a hot skillet.
• Cook chicken breasts for 12-15 minutes, occasionally moving them around.
• Spread roasted red pepper hummus onto whole wheat tortillas and add a lettuce leaf to each
• Add 2 slices of tomato, followed by three slices of avocado
• Add chopped chicken breast and swiss cheese; fold and wrap
• Cut each wrap in half and serve.
• Sit back, and enjoy your Chicken and Avocado Wrap with Roasted Red Pepper Hummus!

Directions:

• Place chicken cutlets in a medium bowl and season with salt, pepper, paprika and lemon juice.
• Toss with flour until evenly coated.
• In a pan over medium heat, heat butter and oil.
• When butter melts, add chicken and sauté until golden brown on both sides.
• Stir in sun-dried tomatoes, garlic, capers and mushrooms, and let simmer for about a minute.
• Lower heat, add stock and cream and let simmer an additional 10 minutes.
• Sprinkle with basil and serve over your favorite pasta or risotto. Serves 4-6.
• Sit back, and enjoy your Chicken Antonella!

Directions:

• Roast pignoli nuts in a pan on high heat until golden brown, stirring occasionally as to prevent burning, and set aside.
• Heat oil in a large pan, then add garlic and sauté until light brown.
• Add tomatoes and capers to pan, sautéing for 2-3 minutes.
• Stirring well, add chicken stock and toasted pine nuts.
• Cook pasta to just before al dente, reserving 1 cup of pasta water.
• Drain and add pasta to pan with mixture, then toss until coated.
• Add reserved pasta water if pasta is too dry for your liking.
• Sprinkle with Romano cheese, if desired. Serves 6.
• Sit back, and enjoy your Pasta with Pignoli Nuts & Sun Dried Tomatoes dish!

Directions

• Preheat oven to 350˚F.
• Cook 1/2 box of pasta according to package instructions. Rinse with cold water and pat dry.
• In a large skillet, heat 1 tablespoon of oil and sauté sausage over medium-high heat until golden brown, breaking up sausage with spoon as it cooks.
• Add eggplant, 1 cup of onion, salt and 1/4 teaspoon red pepper and sauté until vegetables become tender, approximately 5 minutes.
• Add 1 teaspoon of garlic and cook an additional minute.
• After eggplant and sausage mixture has cooled, stir in ricotta, spinach, 1/2 cup parmesan and sugar.
• Stuff shells with mixture and place into a lightly greased casserole pan.
• Remove from heat and transfer to a large bowl for cooling.
• In a large saucepan, heat 1 tablespoon oil over medium-high heat.
• Add remaining cup of onion and sauté until translucent.
• Add 1 tablespoon of garlic and cook until lightly browned.
• Then, add tomatoes, salt and remaining red pepper, let simmer for about 5 minutes.
• Add cream and mix well, cook for 20 minutes to let the sauce reduce.
• Add basil to sauce and ladle over shells, then evenly sprinkle remaining parmesan over shells.
• Cover pan with aluminum foil and bake for 45 minutes. Remove cover and bake an additional 10 minutes, or until sauce is lightly browned.

Directions

• Preheat grill to approx. 400 degrees.
• While the grill preheats, brush ready-made steak or chicken kabobs very lightly with oil and salt. Optional: brush grill grates for less sticking.
• Grill the steak kabobs for about 4 minutes per side for about medium doneness. If cooking chicken kabobs, increase grill time by a few minutes until the center of chicken registers 165 degrees.
• Meanwhile, prepare chimichurri sauce by mixing olive oil, parsley, cilantro, oregano, garlic, red wine vinegar, lemon juice, and salt and pepper to taste. Optional: Add red pepper flakes to the chimichurri or 1/2 of a seeded, minced red chile if you like heat.
• Serve kabobs warm with plenty of chimichurri sauce.
• Sit back, and enjoy your Steak or Chicken Kabobs with Chimichurri!