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Warm Brie with almonds and Honey

Equipment needed

Microwave safe plate

Knife

Ziploc bag

Meat Tenderizer or hammer

Ingredients

1/2 baguette

Half a wheel of Brie

Crackers

1/2 cup of nuts (I like Marcona Almonds)

Cayenne pepper

Fresh Thyme (dried works too)

3 Tbsps honey

Preparation

Slice Brie into 1’ squares.

Place a square on cracker.

Using a hammer or meat tenderizer, put nuts in a ziploc bag and pound until crushed but not pulverized.

Sprinkle with crushed nuts and thyme and drizzle with honey.

Place in microwave for 20 seconds (optional).

Enjoy!

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MAD RIGS!!! Rigatoni with Zucchini & Rosemary

Equipment needed:

Large pot for cooking pasta

Large skillet or sauté pan with lid

Cutting board

Sharp knife

Large spoon

Scissors to cut parsley

Colander

Bowl for serving

Ingredients

1 Lb Rigatoni pasta

1/3 cup olive oil

1/2 tsp red pepper flakes (optional)

1 sprig fresh rosemary

4 cloves garlic

1 medium onion

3 medium zucchini squash

1 teaspoon of ground nutmeg

1/2 cup mozzarella cheese

1/3 cup shaved parmesan cheese

Small handful fresh parsley

Salt and pepper to taste

1/3 cup salt for pasta water

Preparation

Fill a large pot with water, enough to cover the pasta, cover and put on high flame.

Heat a large skillet on medium-high flame.

Add olive oil, red pepper, garlic, onions and cook until onions are translucent.

Add zucchini and rosemary.

Turn heat from high to medium and stir often, covering and uncovering frequently.

Zucchini will be mushy and browned when ready.

When water is bubbling, add the salt.

When water is boiling, add the pasta and cook 2 minutes less than recommended cooking time.

If the sauce needs liquid, add spoonfuls of pasta water as needed.

Dump the pasta - reserving 1 cup of cooking water.

Add pasta to the sauce pan and toss the pasta liquid as needed.

Add the mozzarella and parmesan, toss till melted and pasta is “al dente.”

Garish with fresh parsley.

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Arugula Salad with Parmesan and Balsamic Glaze

Equipment needed:

Medium sized platter or bowl

Tongs or 2 spoons to toss

Ingredients

Enough fresh arugula to cover a medium sized platter (about 2 cups)

1 1/2 Tbs olive oil

1/4 cup shaved parmesan

1/2 tsp balsamic glaze (or balsamic vinegar)

Salt/pepper to taste

Preparation

Place arugula in bowl or on platter.

Drizzle with olive oil and balsamic glaze.

Spread parmesan over salad.

Salt and peper to taste.

Toss lightly and serve.

View Recipe

Warm Brie with almonds and Honey

Ingredients

Preparation

MAD RIGS!!! Rigatoni with Zucchini & Rosemary

Ingredients

Preparation

Arugula Salad with Parmesan and Balsamic Glaze

Ingredients

Preparation

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