Chicken Bruschetta Artisan - style Sandwich is made with succulent grilled chicken, topped with
freshly chopped tomatoes that are seasoned with basil and Italian herbs and crisp lettuce then drizzled with a balsamic glaze and served hot on a basil cheese focaccia roll.
Traditional tabbouleh is made with
freshly chopped tomatoes, loads of parsley, mint, heart - healthy extra virgin olive oil, lemon juice and bulgur.
Not exact matches
4
tomatoes, roasted and peeled and
chopped 1 cup
chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2
tomatoes, peeled, deseeded, and
chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions,
chopped 2 cloves garlic, crushed and minced 1 tablespoon
freshly grated ginger 3 medium
tomatoes,
chopped 2 tablespoons lime juice 2 pounds cooked lobster meat
1 cup
chopped onion 1 tablespoon fresh thyme 1 teaspoon
freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar 2 tablespoons soy sauce 2 large
tomatoes,
chopped 1 tablespoon
freshly grated ginger 2 pounds pork tenderloin 1/4 cup Jerk Rub / Seasoning (see recipe)
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon
freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2
tomatoes,
chopped 2 green onions,
chopped 2 fresh habanero chiles, seeds and stems removed,
chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and
freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 vine - ripened
tomatoes Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely
chopped fresh basil leaves
Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Directions Preheat oven to 400 degrees F.
1 package potato Gnocchi 3 large
tomatoes, cut into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon olive oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons fresh basil,
chopped Freshly grated parmigiano - reggianno
1 1/4 cups apple cider vinegar 3/4 cup dark brown sugar 1 teaspoon salt 2 teaspoons mustard seeds 1/2 teaspoon
freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe
tomatoes, diced 1 red bell pepper, seeded and diced 3/4 cup
chopped scallion greens
Adding
freshly chopped herbs, sun - dried
tomatoes, garlic and olives gives them a strong Mediterranean kick - you won ' t even know these are fat bombs!
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry
Tomatoes 5 — 6 Cloves of Garlic, finely
chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality Extra Virgin Olive Oil 1 Cup
Freshly Grated Parmesan Cheese 1 tsp Kosher Salt
What I had in mind were simple cocktail snacks, and the menu included
tomato and onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally, for the star of the meal, homemade scones topped with slices of ham and cheese, and finished with cream cheese and
freshly chopped chives.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers,
chopped 1 large onion,
chopped 6 cloves garlic, minced 2 tablespoons
tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced
tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt
Freshly ground black pepper Balsamic vinegar For serving:
chopped green onions, shredded cheddar cheese, sour cream
2 cups water 1 cup quinoa 2 cup
chopped Italian parsley 1/2 cup
chopped scallions 2 medium
tomatoes chopped 2 tbsp
chopped fresh mint 1 minced garlic clove 1 tbsp
chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp
freshly ground white pepper
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned
tomatoes,
chopped 1 1/4 cups
chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon
freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and
freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry
tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded,
chopped red
tomatoes 1 cup seeded,
chopped yellow
tomatoes (or yellow bell pepper) Pinch sugar Salt and
freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and
freshly grated Asiago, fontina, and Parmesan Roma
tomatoes, thinly sliced salt and
freshly ground black pepper fresh basil,
chopped for garnish
Pour the Rotel
tomatoes and water around the sides of the roast and sprinkle in the
freshly chopped jalapeno.
5 ounces brie cheese, room temperature 1/4 cup sun dried
tomatoes, finely
chopped 1 sprig (4 - 5 large leaves) fresh basil Coarse sea salt &
freshly ground pepper, to taste
packages cherry
tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly
chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp
freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian
tomato, deseeded and
chopped salt and
freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely
chopped mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp
freshly ground black pepper 12 lg lettuce leaves 1 med
tomato,
chopped (about 1/2 cup)
1/2 teaspoon toasted saffron threads salt and pepper 1/2 pound sea scallops 1/2 pound medium shrimp 1/3 cup extra virgin olive oil 6 garlic cloves,
chopped 1 teaspoon crushed red pepper 3 cups whole canned
tomatoes, crushed by hand 1 pound littleneck clams, scrubbed, rinsed and drained
freshly chopped parsley 1 pound Dreamfields spaghetti
1/2 c of
tomato sauce 5 cloves of garlic,
chopped 1.5 tbl of curry powder 2 tbl of
freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of
freshly ground pepper
My sister - in - law would be in the kitchen
chopping the
freshly picked
tomatoes, a different combination of
tomatoes are the best.
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby
tomatoes,
chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill,
chopped 4 tablespoons fresh flat leaf parsley,
chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon
freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such as summer squash, zucchini and
tomatoes or asparagus, mushrooms and spring onions,
chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon
freshly ground black pepper
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced
tomatoes (seeds and skin are fine) 4
chopped green onions, including tops 1/4 cup fresh,
chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt &
freshly ground pepper to taste
2 tbsp olive oil 1 ounce pancetta or bacon
chopped (5 - 6 thin slices) 1 1/2 cups
chopped green cabbage 1 cup
chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup
chopped celery (2 stalks) 3 garlic cloves, minced 1 cup
chopped, drained, canned plum
tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper
Freshly grated parmesan cheese
Extra-virgin olive oil, 6 tablespoons Fresh basil, 1/4 cup (1/3 oz / 10 g) minced Shallots, 1/4 cup (1 oz / 30 g) minced Balsamic vinegar, 2 tablespoons Heirloom
tomatoes, 10 oz (315 g), cored and
chopped (about 11/2 cups / 280 g) Kosher salt and
freshly ground pepper Small, slender Italian eggplants, 4 (about 8 oz / 250 g each) Fresh goat cheese, 3/4 cup (about 3 oz / 90 g) crumbled
Cook until soft, about 10 minutes / Add
chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the
tomato soup base and add vegetables / Garnish with fresh basil (or pesto),
freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted
tomatoes or
chopped tomatoes * 1 large handful of herbs,
chopped (if not using slow roasted
tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and
freshly ground pepper
Ingredients: 8 medium ripe
tomatoes, I used a combination including San Marzanos / 2 medium red onions,
chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems
chopped, leaves
chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper /
Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
1 tablespoon olive oil 1 small onion,
chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can
chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon
freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely
chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons
chopped fresh flat - leaf parsley Salt and
freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup
chopped red onion 6 cloves garlic, minced 2 medium
tomatoes,
chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and
chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon
Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry
tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1 tablespoon peanut oil 1 medium onion,
chopped 1 tablespoon minced onion 4 cups
tomato sauce 2 tablespoons finely
chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup
freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons
freshly squeezed lime juice Garlic croutons for garnish
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and
chopped 1 medium
tomato, diced Salt and
freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated
freshly ground black pepper 3 tablespoons minced cilantro leaves
Freshly grated
Freshly grated coconut
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and
chopped 2 medium carrots, peeled and
chopped 2 large celery ribs, cleaned and
chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced
tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and
freshly ground black pepper to taste
That means making hand - crafted pizzas with fresh packed
tomatoes, fresh herbs,
chopped garlic cloves,
freshly made hand - rolled dough, all cooked in authentic, 600 F brick ovens.
2 pounds
tomatoes, halved and seeded 10 cloves garlic 1 medium onion 2 teaspoons red chile powder Salt and
freshly ground black pepper, to taste 1 teaspoon ground cumin, or more, to taste 1/4 teaspoon ground allspice 1/4 teaspoon oregano White vinegar, to taste 6 pork
chops or beef steaks
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup sliced red onion 1/2 cup
chopped sweet bell pepper 1/2 cup
chopped celery 1/2 Hass avocado, cubed 1 plum
tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt
Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
1/2 cup pigeon peas 1/4 pound salt pork,
chopped 1 tablespoon vegetable oil 1 onion,
chopped 1/2 cup
chopped green bell pepper 1 stalk celery,
chopped 2 fresh
tomatoes,
chopped 2 tablespoons
tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed,
chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and
freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.
Barley
Tomato Salad 1 lb
tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry
tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry
tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry
tomatoes — cut in half
freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom
tomatoes — sliced 3 tablespoons
chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
ingredients PORK
CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to t
CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed
tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly
chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork
chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to t
chops (1 1/2 - inches thick each) Kosher salt and
freshly ground black pepper (to taste)
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon
tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups
tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely
chopped) 1/2 bunch fresh mint (finely
chopped) whole milk Greek yogurt (to serve) Kosher salt &
freshly ground black pepper (to taste)
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed
tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and
freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely
chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
ingredients FOR THE QUICK
TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled
tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and
freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (
chopped) 2 tablespoons basil (
chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup
freshly grated parmesan cheese (plus more for garnish) Kosher salt and
freshly ground black pepper (to taste)