Pesto with Arugula

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Blend leaves, nuts, garlic, and olives in food processor until finely chopped.  Add remaining ingredients and blend until smooth.

Basic Tomato Sauce

1 28-oz can petite diced tomatoes - no extra seasoning

2 medium ripe tomatoes, chopped

1/3 c. shredded carrots

2 T. olive oil

2 medium onions, finely chopped

3 cloves garlic, minced

3 bay leaves

1 T. dried oregano

2 T. fresh basil, chopped

1 t. dried crushed red pepper

1 t. salt

1/2 t. sugar

black pepper to taste

1. Heat oil in a skillet and cook onions until they're translucent.
2. Add garlic, carrots, and bay leaves. Cook for 2 minute.
3. Add chopped and canned tomatoes, basil, oregan, and red pepper.
4. Season with salt and pepper to taste.
5. Simmer for at least 30 min before serving.

Potato Gnocchi

From: My mama's kitchen :)

2 c. leftover COLD mashed potatoes (ready to eat - except cold)

1 egg

2-4 c. all-purpose flour ( amount depends on the moisture in the potatoes)

1. Get a big pot of water ready to boil.
2. Scramble the egg and mix it well with the mashed potatoes.
3. Slowly add flour, stirring it in until the dough reaches a consistency a little softer than play-dough.
4. Roll the dough into a snake about 1/2 inch in diameter. Slice the snake with a sharp knife to make 1/2 inch by 1/2 inch cylinders. Make them all about the same size so they all cook the same amount of time. As you cut them, keep them dusted with flour so they don't stick to each other.
5. When the water boils, add a couple handfulls of gnocchis and stir gently. Keep the water boiling. The gnocchis will float to the surface of the water when they are cooked. Scoop the cooked gnocchis out of the water and set aside in a bowl. Sprinkle them occasionally with a little olive oil to keep them from sticking to each other. Cook the gnocchis in batches until they are all cooked.
6. Serve with any Italian sauce you wish... I like herb and garlic sauce or tomato sauce.
7. Share with friends and family... it makes them taste better :)

Homemade Argentine Spaghetti Sauce (Tuco Italiano)

From a website that is no longer available

2 lb ground beef

2 T. olive oil

4 hot italian sausages

2 medium onions, chopped

2 carrots, grated

1 green pepper, thinly sliced

1 red pepper, thinly sliced

6 cloves garlic, minced

1 stick of celery

3 T. dried oregano

1 T. dried

2 t. salt

1 t. black pepper

1 c. dry white wine

1/2 c. tomato paste

2 c. tomato puree

1 T. sugar

1. Heat oil in a pot, and brown the sausages in it. Set aside to cool and slice into bite sized pieces.
2. Brown the onions. When they become translucent, add the ground beef and brown. Drain off the fat, and set it aside.
3. Cook the carrots, celery, and peppers in the same pot. When they are tender, add the garlic and ground beef.
4. Add the white wine and all the tomato products. Bring to a simmer.
5. Add the seasoning and sugar. Adjust seasoning as desired. (I like to add extra oregano, salt, and pepper.)
6. Simmer for 45 min. Add sausages in the last 5 minutes of cooking to heat through.
7. Serve on your favorite pasta.

Spinach & Ricotta Pie

From: Italian

8 oz frozen chopped spinach, cooked, drained, and squeezed dry (or already cooked fresh spinach, chopped and drained)

4 oz. ricotta cheese

2 large eggs

1/2 t. nutmeg

2 oz. ground almonds

1 1/2 oz grated Parmesan cheese

2 puff pastry shells, thawed (premade from grocery store)

1 egg, beaten (for brushing on pie at the end)

1. Preheat oven to 425 degrees F (220 deg C). Grease an 8x8 pan.
2. Mix ricotta cheese, eggs, spinach, ground almonds, parmesan cheese, and nutmeg in a bowl.
3. Roll puff pastry out to cover the bottom of an 8x8 pan. Put the pastry shell in the pan. Use a fork to poke holes in it every 3 or 4 inches apart.
4. Fill the pastry shell with the spinach mixture.
5. Roll second puff pastry shell out to cover the pie. Place over the filling and trim the edges.
6. Brush beaten egg over the top. Poke holes in the top shell every 3-4 inches.
7. Bake at 425 degrees F for 10 min, and reduce temperature to 375 degrees F for another 25-30 minutes.

Orange Mascarpone Chicken

From: Italian

2 oranges

2 T Marsala or medium sherry

4 skinless chicken breasts

1/2 c. chicken stock

4 T. mascarpone cheese , room temperature (don't substitute with anything else or the texture will be wrong)

2 T. butter

1. Using a fine grater, zest one of the oranges (grate ONLY the orange part off the orange rind.)
2. Juice the zested orange and mix with the zest and marsala (or sherry.) Slice second orange into 4 rings, and cut the rings into 4 segments. Add to juice mixture.
3. Make slits in the chicken breasts and marinate in orange juice mixture for at least 30 min (could be longer.)
4. Melt butter in frying pan.
5. Saute chicken breasts until golden brown on either side.
6. Add marinade to the pan and boil for 20-25 min until chicken is fully cooked.
7. Remove from heat and stir in mascarpone cheese.
8. Adjust seasoning with salt and pepper. Put over low heat for 2-3 min to heat through (DO NOT BOIL).

This dish goes really well with sides of green beans and boiled new potatoes.