Pasta & Sauce

Beet Risotto


  • 2 Tablespoons olive oil
  • 1 medium onion chopped
  • 1 cup Arborio rice
  • ¼ cups white wine
  • 2-3 cups of veggie or chicken stock
  • ¼ cup parmesan cheese
  • Salt and black pepper to taste
  • 2 cups chopped beets (I cook beets whole and then chop)


  1. In sauce pan heat up veggie stock to a little simmer.
  2. In another pan, sauté the onion in the olive oil until translucent. Add the Arborio rice and swirl it around, coating it with oil and onions. Let it toast a bit (about 2-3 minutes). Add the wine and stir.
  3. When the wine cooks off, add the heated stock, about half a cup at a time, stirring until it’s fully absorbed, and then add another ½ cup. Keep stirring for another 10 minutes.
  4. Add the beets and cook for an additional 8 minutes.
  5. When the risotto is neither mushy nor chewy, add one more splash of stock and cover for just one minute (it shouldn’t be too wet or too dry). After a minute or so, add the Parmesan cheese and stir in. Taste for seasoning and adjust. It can be made day before or earlier in day, you just may have to add a little more stock. Yes, it will be pink, but delicious!

Beet Risotto – Printable PDF

Perfect Cauliflower with Pasta and Lemon Zest


  • 1 Large head of cauliflower cut into small florets
  • 1 red onion cut into ¼” slices
  • ¼ cup olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces of orecchiette (ear shaped pasta)
  • ½ cup coarsely chopped fresh flat leaf parsley
  • 2 tablespoons of finely grated lemon zest


  1. Preheat oven to 450 degrees.  Toss together cauliflower, onion and 2 tablespoons oil.
  2. Season with salt and pepper.  Spread vegetables in a single layer on a rimmed sheet.
  3. Roast, stirring halfway through, until cauliflower is tender and browned (about 40 min).
  4. Meanwhile, bring a large pot of salted water to a boil.  Add pasta, and cook until al dente, according to package directions.  Drain.
  5. Toss hot pasta with remaining 2 tablespoons oil, the parsley, and lemon zest.  Add cauliflower mixture and season with salt and pepper.  Gently toss to combine.

Perfect Cauliflower with Pasta and Lemon Zest – Printable PDF

Fresh Tomato Sauce


  • 16 ripe tomatoes  ƒ
  • 2 to 3 cloves of garlic, minced
  • ½ stick butter  ƒ
  • ¼ cup brown sugar
  • 2 tablespoons flour whisked with water         ƒ
  • Handful of cilantro, chopped
  • 1 onion, chopped  ƒ
  • Salt and pepper to taste
  • 2 to 3 cloves of garlic, minced  ƒ
  • Pinch of oregano, thyme and parmesan cheese


  1. Place tomatoes in boiling water for 30 seconds to split skins.  Peel and place tomatoes in a large pot.
  2. Sauté onions and garlic in butter.  Add to tomatoes.
  3. Add flour and water mixture to tomatoes.
  4. Add brown sugar, cilantro, basil, salt, pepper, oregano, thyme and parmesan cheese.  Cook for 2 hours.

Serves about 8

Fresh Tomato Sauce – Printable PDF

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