Recipes From Our Kitchen

January 2012

By Lauren

Number of servings (yield): 4

1 cup of small size brown organic lentils washed well.
½ cup or a big hearty handful of fresh Italian parsley, chopped. (I personally am generous with the parsley).
1 stalk of celery, sliced and chopped into small pieces
1 cup of mini organic carrots sliced and chopped into small bites
3 sprigs of garlic
Sea salt
Extra Virgin first-cold pressed olive oil
1 piece of fresh ginger, peeled and shaved and chopped into small pieces, equaling about 1 to 1 ½ tablespoons.
½ pound of lean ground Sirloin beef.
1 or 2 small dried chili peppers, optional (to taste).
Black ground peppercorns

Take a copper soup pan if you have one, or any deep soup pan will do. Drizzle the bottom of the pan generously with Extra Virgin, first-cold-pressed olive oil, warm it up and add the garlic. Let it blond. Remove the garlic.
Add the celery, carrots, parsley and ginger, sprinkle with a pinch or two of sea salt to taste. Add the chili pepper (optional).
Add a splash of water and let simmer / sauté.
Take the ground beef and mix in a handful of finely chopped parsley, a pinch of sea salt, a few turns of ground black peppercorns, a few drizzles of olive oil, and mold into small balls, (into the approx size of a big gum ball).
When the vegetables on the stovetop are soft add the meatballs and sauté.
When the meatballs are halfway cooked, add the lentils and stir, then add a liter and a half of water.
Let simmer for 45 minutes or more on slow low heat.
While the soup is simmering, take Italian hard crust bread and slice into thin pieces. Toast until golden.
Remove from oven and while still warm rub with fresh garlic clove and lighly sprinkle with sea salt and olive oil.
When soup is ready, serve in crock style clay bowls with garlic bruschetta on the side and drizzle with a small drop of olive oil.

By Lauren

Using cold water, wash the leaves apart three times and break them up into small pieces.
Take a deep copper pan and drizzle generously with olive oil, add garlic sprigs, sea salt, and 1 or 2 small chili pepper(s), and blonde garlic over low slow heat.
Add the broccoli to the pan, cover, and sauté.
While the broccoli is sautéing, bring 4 ½ cups of water to a rapid boil. Put in a pinch of sea salt to taste.
Slowly add the polenta to the boiling water, slowing while stirring. The process takes 3 minutes.
At the 3 minute point remove from the stove and stir in 2 to 3 tablespoons of Parmigiano-Reggiano cheese.
Take the polenta and spread it out onto a long wide pizza pan that has been lined with baking parchment paper, and sprayed with canola oil. Spread evenly and pop into the oven at 325°F for 20 to 25 minutes until golden.
Remove from the oven and slice the polenta into even squares, about 4 inches by 4 inches each.
Put back in oven for another couple minutes.
Remove, top with broccoli rabe and a drizzle of olive oil. Serve!

By My Mom, Marie Lucia

This long loaf lemon cake is a delicious healthy breakfast food and pairs up perfectly with a steamy cappuccino or espresso.

Preheat oven to 350° F. Spray an oblong baking pan with canola nonstick spray or line with parchment paper.
Beat eggs and sugar until fluffy.
Add the soft butter and mix well.
Add the salt, baking powder and sugar.
Next add milk and vanilla.
Lastly add the flour slowly, mixing well. Batter needs to be creamy.
Pour the batter into the baking pan and bake for 25 to 30 minutes until golden brown.
Test by putting a skewer or long wooden toothpick into the top.