Recipes

Heat water to boil for pasta, season with salt and cook pasta to al dente. Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add onion, garlic and bacon and crisp 5 to 6 minutes. Stir in stock then tomatoes and liquid smoke. Then season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce. Serve with grated parmesan. Fennel and Celery Slaw Salad: Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste. Salt 1 pound whole-wheat cassarecci, rigatoni or penne pasta 1 tablespoon extra-virgin olive oil 8 slices turkey bacon, chopped 1 large red onion, chopped 4 cloves garlic, finely chopped or grated 1 cup chicken stock 1 (28-ounce) can crushed roasted tomatoes Black pepper tsp liquid smoke grated parmesan cheese, to pass at table Fennel and Celery Slaw Salad: 3 tablespoons white wine vinegar 2 teaspoons sugar 1/3 cup extra-virgin olive oil 1/2 pound shredded slaw salad mix 1 bulb fennel, trimmed, reserve a handful of fronds 4 ribs celery from the heart, thinly sliced on an angle 10 leaves fresh basil, thinly sliced Salt and freshly ground black pepper

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 to 6 servings