Spaghetti and Meatballs.

Sauce Ingredients:
Olive Oil
Hot Italian Sausage
A cut of beef, either short ribs, crosscut, or something with marrow
Onions, finely chopped
Parsley, chopped
Garlic, pressed
2 large cans of tomato sauce
Oregano
Fresh basil
Red pepper flakes
salt and pepper to taste
Directions:
Heat olive oil in a large saucepot. Brown beef and sausage in the olive oil. Once browned, add cans of sauce and the rest of the ingredients. Let simmer for an hour.



Meatball ingredients:
1 lb ground pork
4 eggs
1 cup bread crumbs
1 clove garlic, pressed
parsley, chopped
salt and pepper
Directions:
Mix all ingredients in a bowl. Form into balls and place on cookie sheet. Brush each ball with olive oil. Bake for 15 min at 350, then add to sauce.

Spicy Italian Chicken Sausage & Vegetable Soup.

lngredients:
Italian Chicken Sausage (I used the brand Chef Aidells Italian Style Chicken Sausage), cut into pieces
1 tbsp Olive Oil
Onions, chopped
1 clove Garlic, pressed
Medium can of tomatoes
Small can of tomato sauce
Chicken boullion cube
Zucchini, sliced
Bell pepper, chopped
Mushrooms, sliced
Kale
1 potato, peeled and chopped
Fresh basil
Dried oregano
Crushed red pepper flakes
4 cups of water
Salt and pepper to taste

Directions:
In large saucepan, heat olive oil and saute sausage until browned. Add the vegetables and saute in the oil. Add the rest of the ingredients and then simmer over low heat until the vegetables are cooked thoroughly. This can be served as a soup or if you don't add as much water, you can serve this as a sauce over pasta.

Veal Parmesan.

Ingredients for Veal Parmesan:
Thinly sliced veal cutlets
Flour
Egg
Italian breadcrumbs
Parmesan cheese
Salt and pepper
Directions:
Preheat oven to 400 degrees. Heat olive oil in a skillet. On large working surface, pour out a pile of flour and a pile of breadcrumbs. In a small bowl, mix together, eggs, parmesan cheese, salt and pepper. Bread the veal by first placing in flour to coat, then egg mixture, then breadcrumbs. Place the breaded veal into the skillet until cooked through. Once veal is cooked, place on cookie sheets with a slice of cheese on top of each one and then place in the oven to melt cheese. Serve over sauce and with a side of pasta.

Gnocchi with Pumpkin Ale Sage Cream Sauce.

This is a great recipe for fall when pumpkin ales start hitting the shelves. It has a warm sage flavor that is great for cold weather.
Ingredients:
Potato gnocchi
1 can Southern Tier Pumking Ale (or your preference of pumpkin ale)
Sage leaves
1 tbsp Flour
1 tbsp Butter
1/2 cup of chicken broth
1/2 cup of milk
1 tbsp parmesan cheese
Salt and pepper to taste
Pinch of nutmeg
Directions:
Boil gnocchi according to package directions. In the meantime, in a saucepan, melt butter and add flour whisking until smooth. Add pumpkin ale and chicken broth whisk and bring to a boil. Whisk in milk. Add remaining ingredients and let simmer until it thickens. Add the gnocchi. In this picture, I served it with a chicken apple sausage that I found at Whole Foods Market and asparagus.

New England Boil.

This is comfort food at its best and reminds me of my grandma's house.
Ingredients:
Head of cabbage, quartered
6 red skin potatoes cut in half
1 old fashioned cottage ham, cut in chunks
4 carrots, peeled and cut in half
salt and pepper to taste
Directions:
Place all ingredients in large pot with water about halfway covering the food. Cover pot and boil for one hour. This is really good served with some good crusty bread.