Roasted Cherry Tomatoes with Marinated Jarred Artichokes Hearts

As a side dish, a bed for baked fish or an easy pasta sauce, roasted cherry tomatoes--or chopped full sized tomatoes--and marinated jarred artichokes are a great combination.  Cucina & Amore is a brand I would recommend.  There is really nothing more to this recipe than opening the jar of artichoke hearts and mixing them with your choice of tomatoes.  Add salt and pepper to taste.  Place the mixture in a pan and roast at 425 degrees for twenty minutes.

Spanish Pizza

     This is a simple pizza recipe. Firstly, use your favorite pizza dough--I use Evie Righter's recipe from her book The Best of Italy with the exception of honey or maple syrup for the sugar.  To make a pizza sauce use either tomato sauce or passata as a base.  I start with extra virgin olive oil over a medium heat in a sauce pan, add sliced garlic, then a pinch of red pepper flakes.  Allow garlic to slightly brown.  Add  tomato sauce of your choice: passaata, crushed, diced.  Add oregano to taste and stir.  
     Stretch out the dough in a olive oil coated lasagna pan. Start with tomato sauce, spread evenly. Then layer in drained marinated artichokes and drained pequillo peppers. Follow that with a layer of sliced Serrano ham then  fresh mozzarella cheese.
     Bake in a preheated 450 degree oven for around twenty minutes.

Baked Pasta with Argentinian Chorizo and Peas

     This is a simple pasta dish that we often make with leftover pasta from the day before.

     We used a simple ragu of Argentinian chorizo, onions, carrots, garlic and canned tomatoes as the sauce, but feel free to use another sausage or omit it entirely--use whatever tomato based sauce you prefer.  In a large mixing bowl combine the pasta and ragu with a half cup of peas, a handful of chopped parsley and about a half pound of cubed fresh mozzarella.  Mix these ingredients together and set aside.  Coat the bottom and sides of a baking pan with extra virgin olive oil and pour in the mixed pasta, chorizo and peas.  Pour about a half a cup of milk over the pasta dish and bake for around a half hour to forty minutes in a 375 degree oven.  Serve with a little more chopped parsley and freshly grated Parmigiano Reggiano.

Braised Turkey Thighs in White Wine and Mushroom Sauce

Heat olive oil and butter over medium heat.  Brown the thighs on both sides.  Add one half cup tomato sauce, then stir in one glass white wine,  followed by one cup poultry broth and mixed dried mushrooms.  Add salt and pepper.  Cover at least an hour and a half and serve with potatoes and a green vegetable.