3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
1 head raw cauliflower, riced
1/2 cup shredded Mozzarella Cheese
1/2 cup shaved Parmesan Cheese
1 large egg
1/2 tablespoon freshly minced garlic
1/2 tablespoon freshly chopped basil
1/2 tablespoon freshly chopped Italian flat-leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup shredded Mozzarella Cheese
Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.
In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9×7″ and 1/4″ thick.
Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into ‘breadsticks’. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!
1 1/2 tablespoons honey
1 teaspoon lemon juice
1/4 teaspoon salt
3 dashes cayenne pepper
1 1/2 tablespoons olive oil
4 cloves garlic, minced
12 oz shrimp, shelled and deveined, tail on
1 tablespoon salted butter
1 teaspoon chopped parsley
Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.
4 strips raw bacon (we like maple bacon)
2 boneless center loin pork chops
2 slices Swiss, Provolone, OR Mozzarella cheese
salt and pepper – to sprinkle
2 tbls. olive oil
1/4 cup butter
1 Tbls. crushed garlic
salt and pepper – to taste
1 tsp. parsley flakes
1 cup frozen peas
Place a strip of bacon in the middle of each pork chop. Place a slice of cheese on top.
Fold over the chops and wrap a piece of maple bacon around each. Secure with a toothpick pierced through the middle.
Sprinkle with salt and pepper.
Coat a small baking dish with olive oil and lay chops on top.
Bake in 375 degree oven for 30 minutes.
Combine butter, garlic, salt and pepper, and parsley; melt in microwave.
Remove chops from oven, pour peas into baking dish, pour butter mixture over all.