I roasted some red pepper, squash and zucchini with olive oil, salt and pepper. Roasting vegetables brings out the nutty, sweetness which is delicious in this dish. I mixed the veggies in a mixture of pesto and homemade marinara sauce. To make even more different, I tossed the pasta with some chopped fresh mozzarella.

I then roasted the dish in the oven till the cheese became soft and oozy. I served it with some delicious garlic bread and a yummy red wine… and we did not miss the meat…

• 1 zucchini, cut into 1 inch pieces
• 1 squash, cut into 1 inch pieces
• 1 red pepper, cut into 1 inch pieces
• 4 garlic cloves, with a drop or two of olive oil, wrapped in a piece of aluminum foil
• Drizzle of extra virgin olive oil
• Salt
• Pepper

Preheat oven to 450 degrees F.

Line a cookie sheet with aluminum foil. Place the vegetables and drizzle olive oil. Sprinkle salt and pepper and mix well with fingers. Place the wrapped garlic cloves in a corner and roast for about 30 minutes or till the vegetables are golden brown. Take out of oven and keep aside.

• ½ pound penne pasta, cooked al dente
• 2 cup fresh or store bought marinara sauce
• 1 cup fresh mozzarella cheese, cut into 1 inch pieces
• ½ cup basil pesto
• Salt

Place the cooked pasta in an oven proof dish. Add the vegetables and the pesto. Squeeze the roasted garlic into the marinara sauce and mix well. Add the sauce to the dish. Mix well. Add half cup of cheese and toss. Check for seasonings. Place the remaining half of cheese on top and bake for 30 to 40 minutes, till the cheese is melted and bubbly. Serve hot.

This dish has incredible flavor thanks to the garlic, wine and orange zest. It is simple to make and it complements the citrus chicken beautifully.

Make this side dish next time you are confused about how to make your broccoli!

• 2 tablespoons extra virgin olive oil
• 4 cups broccoli florets
• 3 garlic cloves, sliced thin
• ¼ cup white wine
• Zest and juice of one navel orange
• Salt

Heat a large frying pan with the olive oil. Add the garlic and orange zest and sauté for 30 seconds on medium heat. Add the broccoli florets and sauté on high heat for 2 to 3 minutes. Add the white wine, orange juice and salt. Mix well and cover with lid on a low heat for 5 minutes or till the florets are slightly tender but not over done. Serve with any protein.

When using very few ingredients, it is important to use very bold flavors. In this case, I used garlic, pancetta and balsamic glaze. I cooked the pancetta and then mixed it with the garlic, thyme and the glaze. I then slathered the chicken with the yummy mixture and roasted it.

To make things more interesting, I lined the roasting pan with slices of delicious sour dough bread and some potatoes. The potatoes and the bread come out deliciously crispy on the outside and soft on the inside. I especially love the bread- all the flavors absorb really well.

I served this delicious meal with a green salad and a delicious glass of red wine. I love simple, delicious food with very good quality ingredients!

• 4 leg quarters with skin
• 6 to 8 slices of sour dough bread
• 4 to 5 small potatoes, peeled and cut in half
• Salt

Marinade

• ¼ cup pancetta, chopped
• 5 to 6 garlic cloves, smashed
• 2 teaspoons salt
• 2 tablespoons fresh thyme
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze

Cook the pancetta in a hot frying pan until the fat is rendered on medium heat- it should take about 3 to 5 minutes. Turn heat off and take out in a bowl.

Pound the garlic, salt and thyme in a mortar and pestle till smooth. Add the olive oil and balsamic glaze. Mix well and add to the cooked pancetta. Mix well and keep aside.

Preheat oven to 375 degrees F.

Place the bread slices in a medium, lined baking sheet (9X13). Smear some of the marinade on the bread. Add the chicken quarters and the potatoes. Rub the marinade all over covering all the surfaces. Sprinkle salt generously all over. Roast in oven for 30 minutes. Cover with aluminum foil and finish roasting till the chicken is done. Serve a piece of the chicken on top of the cooked bread with potatoes on the side.

The scallops are super easy to make. All one needs is a good non-stick pan, some delicious olive oil and salt and pepper. The pan needs to be screaming hot and the scallops are done in minutes. To complete the meal, I dressed some delicious arugula with olive oil, lemon juice, salt and pepper.

The whole meal was very easy to make and didn’t take very long. Try this in the New Year…. a great start!

• 2 tablespoons extra virgin olive oil
• 2 medium shallots, chopped
• 3 garlic cloves, chopped
• 4 to 5 sprigs fresh thyme
• 1 cup Arborio rice
• 4 cups chicken broth, heated
• ½ cup half and half
• 1 cup Pecorino cheese, shredded
• Salt
• Pepper

Heat a large frying pan with the olive oil on medium heat. Add the shallots and cloves and sauté on medium heat for 2 to 3 minutes. Add the thyme and rice and sauté for a minute. Add the chicken broth half cup at a time, stirring constantly on medium heat. Keep repeating the process till the rice is cooked. Add the half and half and cheese. Taste for seasonings and add the salt and pepper.

• 2 tablespoons extra virgin olive oil
• 12 large scallops or more
• Salt
• Pepper

Heat a large non-stick pan and add the oil. Saute the scallops on high and brown on both sides, about 2 minutes each (depends on the size of the scallops). Serve on top of risotto.

Arugula Salad

• 3 cups baby arugula
• Juice of half lemon
• 2 teaspoons extra virgin olive oil
• Salt
• Pepper

Toss the arugula with the lemon juice, oil, salt and pepper. Add a cup of tossed greens on top of the scallops and serve.

In this case I was making the short ribs and wanted to keep it simple and serve it on top of polenta. Both my husband and I love polenta. My daughter on the other hand, is not a big fan. In fact the last time I made it, she asked not to give it to her ever again. I am okay with her not wanting to eat polenta- she is such a good eater and everyone has a few things they don’t like- although I can’t think of a thing I would have on that list.

Anyway, I started with shallots and garlic and added baby spinach. I then added chicken broth and milk. The polenta was made in no time. I topped it with some cheese and that was it. I made it simple for myself by adding baby spinach to the starch- I didn’t have to make a salad or a vegetable on the side.

The polenta was delicious with the short ribs- creamy and earthy with the rich meat.

• 5 ounces baby spinach
• 2 tablespoons extra virgin olive oil
• 2 small shallots, chopped
• 2 garlic cloves, chopped

Heat a large frying pan with the olive oil. Add the shallots and garlic. Saute on medium heat for 3 to 4 minutes. Add the baby spinach and sauté till it is wilted and cooked down. Keep aside.

• 1 cup fine polenta
• 1½ cups chicken broth
• 1½ cups milk
• Salt
• ½ cup Parmigiano Reggiano cheese, grated

Add the liquids to the spinach mixture and bring to a boil. Add salt and the polenta. Cook according to instructions on the polenta package. Add the cheese and serve.