Crunchy Honey Nut Clusters with Chocolate Drizzle

Yield: 16–20 Small Squares (8X8 Pan)

• 2 cups gluten-free corn flakes + crushed gluten-free crackers (keep cracker pieces chunky, not powdery)
• 1 ½ cups mixed nuts (crushed peanuts, cashews, and whole pistachios)
• ½ cup honey
• ¼ cup butter (or coconut oil)
• ¼ cup brown coconut sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2–3 oz chocolate (high cacao, minimal ingredients)
• ½ teaspoon coconut oil

1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a dry pan over medium heat, toast the nuts and corn flakes for 3–5 minutes until fragrant. Set aside.
3. In a small saucepan, combine honey, butter, and coconut sugar.
   Bring to a gentle boil over medium heat and cook for about 2 minutes, stirring constantly, until slightly thickened and frothy.
4. Remove from heat and stir in vanilla extract and sea salt.
   Immediately pour over the dry ingredients and mix quickly until evenly coated.
5. Transfer mixture to prepared pan.
   Place parchment on top and press down firmly using your hands or the bottom of a glass to compact tightly.
6. Refrigerate for 1–2 hours, until fully set and firm.
7. Melt chocolate with ½ teaspoon coconut oil until smooth.
8. Drizzle over the cold, set base using a spoon in a zig zag motion.
9. Return to refrigerator for 10–15 minutes, until chocolate is firm and matte.
10. Lift from pan using parchment overhang.
    Use a sharp, non-serrated knife and press straight down for clean cuts.

THE PERFECT DEVILED EGG DIP

 Prep time: 15 mins | Yields: Approx. 2 cups

This dip is a sophisticated twist on the classic appetizer, offering a silky, mousse-like texture that feels incredibly light yet indulgent. It’s the perfect creamy centerpiece for a fresh platter of crisp cucumbers and seed crackers.

• 8 hard-boiled eggs (boiled 9 minutes, peeled)
• 1/3 cup plain Greek yogurt
• 1/4 cup light mayo
• 1/2 dill pickle, roughly chopped
• 1 tbsp Dijon mustard
• 1 tbsp rice wine vinegar
• 1/2 tsp monk fruit sweetener (or honey/sugar)
• 1/4 tsp Kosher salt
• 1/4 tsp onion powder
• 1/4 tsp lemon pepper

For the Top:

• Fresh chives, finely chopped
• Smoked paprika, for dusting

Place the whole hard-boiled eggs, Greek yogurt, light mayo, Dijon mustard, rice wine vinegar, and the monk fruit sweetener into the food processor.

Process on high for 45–60 seconds. Stop once or twice to scrape down the sides with a spatula. Continue blending until the mixture is completely uniform and has a whipped, silky consistency.

Add the roughly chopped pickle, salt, onion powder, and lemon pepper. Pulse just 3 or 4 times. This incorporates the seasonings and the pickle flavor without breaking the smooth "mousse" texture of the base.

Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. This allows the flavors to meld and the dip to set slightly.

Just before serving, top with a generous sprinkle of fresh chives and a dusting of smoked paprika for that classic deviled egg look.

Serving Suggestions: Vegetables: Cucumber rounds, mini bell pepper "boats," or endive leaves. Gluten-free seed crackers or air-popped pita chips are great too!

Golden Stuffed Artichoke Casserole

2 (14.5 oz) cans quartered artichokes, drained + chopped

1¼ cups breadcrumbs (reserve ½ cup for topping)

½ cup grated parmesan

¼ cup shredded mozzarella

8 oz sharp provolone, diced

¼ cup parsley, chopped

2 cloves garlic, grated

Zest + juice of 1 lemon

⅓ cup chicken stock

⅓ cup extra virgin olive oil

2 tbsp melted butter

Salt & pepper

1. Preheat oven to 375°F.
2. Pat artichokes dry and roughly chop.
3. In a bowl, mix artichokes, ¾ cup breadcrumbs, cheeses, parsley, garlic, lemon zest/juice
4. Stir in stock, olive oil, butter, and seasoning until moist but not soggy.
5. Transfer to an oiled baking dish.
6. Top with remaining ½ cup breadcrumbs + a drizzle of olive oil + extra parm.
7. Cover and bake 25–30 min.
8. Uncover and bake 20–25 min until golden and crispy.

 

Quick Savory Ciambella Rustica

Ciambella Rustica is a savory, meat-and-cheese-stuffed pastry rooted in Southern Italy, specifically Campania/Naples. Traditionally served on Easter Sunday to break fast, it symbolizes abundance after weeks of restriction. The dish is shaped as a ring, features pork, ricotta, and eggs.

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 3 Large Eggs
• ¾ cup Whole Milk Ricotta, drained
• ½ cup Whole Milk
• ¼ cup Extra Virgin Olive Oil
• 1 tbsp Fresh Thyme Leaves (stems removed)
• ½ cup Grated Parmigiano Reggiano
• 1 cup Diced Salami
• 1 cup Diced Ham (or Mortadella)
• 1 cup Diced Provolone
• 3 Scallions, chopped
• ½ tsp Lemon Zest

1. Preheat your oven to 350°F. Grease a standard Bundt pan or a 10-inch tube pan generously with olive oil spray.
2. In a medium bowl, whisk together the flour and baking powder. Set this aside.
3. In a large mixing bowl, whisk the eggs for about 1 minute until they are slightly foamy. Add the ricotta, milk, olive oil, lemon zest, and thyme. Whisk until the mixture is smooth and the ricotta is fully incorporated.
4. Gradually add the flour mixture to the wet ingredients. Mix just until a thick, uniform batter forms. (Don't overmix, or the cake could get tough!)
5. Stir in the salami, ham/mortadella, provolone, parmesan, and scallions until evenly distributed. Sprinkle a little extra Parmigiano Reggiano into the greased Bundt pan. This creates a savory, golden "crust" on the outside that adds a nice crunch to every bite.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 40–45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let it rest in the pan for about 5 minutes, then invert it onto a plate. This is fantastic served at room temperature.

Pork-Stuffed Artichoke Bottoms with Avgolemono

 

Artichokes

• 35 artichoke bottoms, thawed & well dried
• 1½–2 cups breadcrumbs (for dredging bottoms)
• ~½ cup olive oil (for drizzling)

Pork Filling

• 3 lbs. ground pork
• 1 cup finely chopped onion
• 6–7 cloves garlic, minced
• 2–3 slices soft white bread (no crust), milk soaked & squeezed
• 3 eggs
• 1 cup grated Parmesan or Pecorino
• ½ cup fresh parsley, chopped
• 1 tbsp dried oregano or basil
• Salt & pepper to taste

Avgolemono Sauce

• 6 eggs
• 1–1¼ cups fresh lemon juice
• 2–2½ cups warm chicken broth

 

1. Preheat the oven to 375°F & lightly oil a large baking dishes or sheet pan.

2. In a large bowl, combine 3 pounds of ground pork, 1 cup finely chopped onion, 6–7 cloves of minced garlic, bread, 3 eggs, 1 cup grated Parmesan or Pecorino, ½ cup chopped fresh parsley, & 1 tablespoon dried oregano. Season well with salt & pepper, then mix until just combined.

3. Fill each one generously with the pork mixture, mounding it slightly on top.

4. Place 1½ to 2 cups of breadcrumbs in a shallow dish. Lightly press only the flat underside of each stuffed artichoke into the breadcrumbs, coating just the base. Arrange them breadcrumb-side down on the prepared baking dishes, leaving a little space between each piece. Drizzle lightly with olive oil.

5. Bake for 35 to 45 minutes until the pork is fully cooked, the tops are lightly browned, & the bottoms are crisp. For extra color, broil briefly at the end if desired.

6. While the artichokes are baking, prepare the avgolemono sauce by whisking together 6 eggs & 1 to 1¼ cups fresh lemon juice in a bowl. Slowly whisk in 2 to 2½ cups of warm chicken broth to gently temper the eggs, creating a smooth, silky sauce.

7. Transfer the baked artichokes to a serving platter & spoon the warm avgolemono over the top or serve the sauce on the side. Finish with a sprinkle of fresh parsley if desired & serve immediately.

Pasta di San Giuseppe for St.Joseph's Day

Pasta di San Giuseppe, or "sawdust pasta," is a traditional Italian dish served on March 19th, featuring pasta coated in toasted, garlic-infused breadcrumbs. The breadcrumbs symbolize the sawdust left behind by St. Joseph, the Parton saint of carpenters, honoring his profession and symbolizing 

humility, poverty and is work.

• 1 lb. package of Mafalda or Pappardelle Pasta  
• 1 cup Italian or plain breadcrumbs 
• 6 tablespoons Olive oil  
• 4 tablespoons butter  
• 3 anchovy fillets   
• 2 large garlic cloves, chopped  
• Salt and pepper to taste   
• Fresh chopped parsley to taste  
• 1/4 cup grated parmesan cheese  

Bring a pot of water to a boil. Add salt to taste.  

Place 2 tablespoons of olive oil in a large sauté pan. When oil is warm, add breadcrumbs and stir. Continue to stir over medium heat until breadcrumbs are lightly toasted. Add the remaining 4 tablespoons olive oil, chopped garlic, anchovy fillets. Sauté over medium-low heat until anchovies are dissolved and garlic is just beginning to turn golden. Add the parmesan cheese and set aside 

Cook pasta according to package directions for Al Dente. Reserve a ladle of pasta water. With hand strainer, remove pasta from water and place in sauté pan. 

Add the butter and all of the breadcrumb mixture except 4 tbs. and a little pasta water at a time. 

Place sauté pan over medium flame and stir to coat pasta. Add plenty of chopped parsley (about 1/2 cup) and a little ground pepper. Stir well to incorporate. Serve hot with additional sprinkle of breadcrumbs, parmesan cheese, chopped parsley and pepper.

Susan's Chicken Scarpariello

• 6 Italian sausages, cut into 4 pieces each
• 6 boneless, skinless chicken thighs, cut into large chunks
• 2 red bell peppers, seeded and sliced into thick strips
• 3 garlic cloves, minced
• A sprinkle of hot pepper flakes (optional)
• 1 jar cherry peppers (hot or sweet), drained and deseeded
• 1 lb. small potatoes, sliced (optional)
• 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc work best)
• 2 tbsp butter, to finish
• 1 tbsp balsamic glaze
• Olive oil, Italian seasoning, salt, and pepper

1. Brown the chicken and sausage in olive oil over high heat. Don't crowd the pan and do not cook all the way through.
2. Toss the browned meat into a large baking dish with the peppers, garlic, cherry peppers, Italian seasoning, wine, and a generous glug of olive oil.
3. If you are adding potatoes, par boil or slice them thin. Potatoes take much longer to cook than chicken thighs; if you put them in raw, they might still be crunchy when the chicken is done.
4. Cover with foil. Bake at 400°F for 30 minutes. (If using potatoes, increase the temp to 425°F). 
5. Remove foil. Bake for another 15 minutes to crisp and reduce the sauce.
6. Toss in the butter and 1 tablespoon of balsamic glaze, stir until it emulsifies with the wine and juices to create a glossy, velvet sauce.