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INGREDIENTS

• 3 tablespoonssalad oil
• 1 1/2 lbs lean ground beef
• 1 cup chopped onions
• 4 cupsmeatless sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon basil
• 1 teaspoon oregano
• 6 medium potatoes, peeled and sliced thin
• 8 ounces mozzarella cheese, grated

DIRECTIONS

1. Heat oil in large skillet.
2. Add meat and onions and cook until onions are lightly browned.
3. Add spaghetti sauce and seasonings.
4. Cook 5 mins.
5. ,stirring to prevent sticking.
6. Spoon 1/3 of the meat mixture into a 13×9x2" baking dish.
7. Cover with 1/2 the potatoes.
8. Repeat layers, ending with the meat.
9. Cover tightly.
10. Bake in a preheated oven at 375 degrees for about one hour or until potatoes are done.
11. Remove cover.
12. Sprinkle with cheese and bake until cheese is melted.
13. Let stand 10 minutes and serve.

INGREDIENTS

• 1 (1/4ounce)package dry yeast
• 1/2 cup warm water(110 degrees)
• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons black pepper(or more)
• 1/2 cup olive oil

DIRECTIONS

1. Dissolve yeast in water.
2. Sift flour salt and pepper onto mixing board.
3. Make a well in the center and add yeast and oil.
4. Blend together and gradually incorporate into flour.
5. The dough will be stiff.
6. Knead 10 minutes.
7. Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
8. Preheat oven to 375º.
9. Break off small pieces of dough and roll into ropes about 6 inches long.
10. Form a ring and pinch edges together.
11. Place on baking sheet and let rise 20 minutes.
12. Brush with oil and bake 12 to 15 minutes or until lightly browned.

INGREDIENTS

• 1 1/2 lbs green asparagusor white asparagus(prefer thicker stalked)
• salt & freshly ground black pepper
• 6 teaspoons extra virgin olive oil
• 1/2 cup freshly grated parmigiano-reggiano cheese, best parmesan cheese by far (2 oz)

DIRECTIONS

1. Preheat oven to 350 degree F.
2. Clean the asparagus and trim off the woody ends if necessary.
3. Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
4. Be sure not to over cook and make asparagus limpy.
5. Place asparagus in a buttered, oven tolerant dish or pan.
6. Season with pinch of salt and black pepper.
7. Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
8. Bake in preheated oven for about 6-7 minutes until golden brown.
9. Enjoy– mmmmmmm.

INGREDIENTS

• 1/2 cup olive oil
• 1/4 cup fresh basil, washed,dried and chopped
• 4 cloves garlic, minced
• 1/8 teaspoon black pepper

DIRECTIONS

1. Pour olive oil into a shallow bowl.
2. Add basil, garlic and pepper.
3. Stir with a spoon to evenly distribute ingredients.
4. Serve with warm bread.
5. ~NOTE~Use a good quality olive oil and fresh basil and garlic for best results.
6. More garlic can be added if desired.

INGREDIENTS

• 6 cloves garlic
• 1 large onion, peeled,cut in half,thinly sliced
• 1/4 cup olive oil
• 1/2 teaspoon red chili peppers
• 1 (1 3/4lb)can plum tomatoes
• 1 lbstale bread , sliced,torn into small pieces
• 6 cups broth, of your choosing
• 1 cup packed basil, shredded
• grated parmesan cheese
• extra virgin olive oil

DIRECTIONS

1. Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
2. Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called’pappa’).
3. Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.