Recipes

Fresh Has Never Been Healthier

Healthy Tomato Sauce

  • 2 tablespoons olive oil
  • 5 cloves garlic
  • 1 (6 oz) can tomato paste
  • 1 (28oz) can crushed tomatoes
  • 2 (28oz) cans tomato sauce
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 2 teaspoons dried basil leaves
  • 1 teaspoon sugar

Directions: Heat the olive oil in a large saucepan and cook and stir garlic, being careful not to burn it. Pour in tomato paste and simmer on low for 5 minutes. Add crushed tomatoes, tomato sauce, pepper, salt, basil and sugar, stir. Cook on low for an hour. You can always add, extra veggies, chicken, shrimps or ground meat as well.

Angela's Favorite

  • 4 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/3 cup grated parmesan cheese

Directions: In a small sauce pan, sauté garlic in oil. Combine garlic, olive oil with cooked pasta and top with parmesan cheese. You can always add, chicken, shrimp, steak, sausages, sautéed onions or veggies.

Alfredo Sauce

  • 3 tablespoons butter
  • 8 fluid oz whipping cream
  • Salt to taste
  • Pinch of nutmeg
  • 1/4 cup grated parmesan cheese
  • 1/4 grated romano cheese
  • 1 egg yolk
  • 2 tablespoons grated parmesan cheese

Directions: Melt butter in a saucepan over medium heat. Add cream, stirring constantly. stir in salt, nutmeg, grated parmesan cheese and grated Romeo cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium heat for 3 to 5 minutes. Garish with additional parmesan cheese.

Mac and Cheese Muffins

  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 cup milk
  • 1 1/2 cups shredded sharp cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoons salt

Directions: Preheat the oven to 350 degrees F, grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil,and salt and set aside. Bring water to a boil, cook your fresh organic pasta for 2 minutes, it should be a little firm. Remove from the heat, drain and return to the pan, stir in the buter and egg until the pasta is evenly coated. Reserve 1/2 cup of sharp cheese and stir in the remaining cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tins. Sprinkle the reserved cheddar cheese and the bread crumbs mixture over the tops. Bake for 30 minutes in preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Tomato-Cream Sauce

  • 2 tablespoons olive oil
  • 1 onion
  • 1 clove garlic
  • 1 (14.5oz) can Italian style diced tomatoes undrained
  • 1 tablespoon dried basil leaves
  • 3/4 cup white sugar
  • 1/4 teaspoon dried orgegano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup cream
  • 1 tablespoon butter

Directions: In a saucepan, saute onions and garlic in olive oil ove medium heat, make sure it does not burn. Add tomatoes, basil,sugar,organo, salt and pepper. Bring to a boil and continue to boil for 5 minutes or until most of the liquid evaporates. Remove from heat, stir in cream and butter. Reduce heat and simmer for 5 more minutes.