• Inspired Recipes

    Avocado, Fennel, & Shaved Red Onion Salad

    There are endless fad diets you can follow, and depending on who you talk to, each person has their own idea of which works best, but let’s face it- most of these diet plans are pricey, difficult to follow, or lack in realistic long term commitment, which could backfire in the end.

    Personally, I have always been a firm believer in a “well- rounded” diet and eat the “not so good for you” options in moderation so I can still enjoy what I am in the mood for, had leftover in the house, looked fresh in the grocery store, or had great reviews on the menu of a restaurant I am dining in.

    In allowing myself the luxury of eating a heavier meal on occasion, I do my best to combat my cravings for the remainder of that day or the next with something a bit lighter, and so, I always have my eyes and ears open for light lunch recipes that rise above the basic and monotonous tossed green salad (grilled chicken optional).

    One recipe I have found to be light, satisfying, and delicious is my Avocado, Fennel, & Shaved Red Onion Salad, which is perfect this time of year when Avocados are ripe and often times on-sale.

    The best part of this recipe is that the ingredients lend themselves to a homemade guacamole, which is a perfect way to re-purpose any leftovers. Simply mash the avocado, lemon juice, and red onion with fresh cilantro, salt, pepper, crushed chili flakes, and a touch of blended oil and you are all set with your dip. Just add salt-free corn chips or fresh vegetable sticks for a fresh, nutritious, and healthy snack!

    2.94 from 16 votes
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    Avocado, Fennel, & Shaved Red Onion Salad

    Course Salad, Side Dish
    Cuisine American, Italian, Mexican
    Keyword avocado, fennel, lemon, salad, side salad, vegan, vegetarian
    Prep Time 15 minutes
    Servings 4

    Ingredients

    • 4 Ripe Avocados Pitted and Sliced Lengthwise into 1/2 Inch Pieces
    • 1 Fennel Bulb Cored and Sliced Thinly
    • 1/4 Red Onion Shaved Thinly
    • 1/4 Fresh Lemon Juice From
    • 1/4 Cup Blended Oil (Olive/Canola Blend)
    • 2 Cups Baby Spinach Leaves
    • Salt & Pepper To Taste

    Instructions

    1. Remove stalk from Fennel and remove outer layer, cut in half and remove core from the bottom of the plant. Slice thinly and add to a mixing bowl

    2. Remove ends and outer layer from the red onion and cut in half. Cut in half a second time and make small shaved knife cuts. Add 1/4 of the onion to your mixing bowl

    3. Cut Avocado in half and remove pit. Cut each side into 1/2 inch slices and add to a mixing bowl (try to handle the avocado as little as possible to avoid a mushy final product)

    4. Drizzle oil, lemon juice, salt, and pepper over the main ingredients and gently toss together until well combined. Taste for seasonings or additonal lemon juice. Serve room temperature over a bed of Baby Spinach

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  • Inspired Recipes

    Penne alla Vodka

    Being in catering for a living, I have been exposed to some of the best chefs, restaurants, and foods in the country and have been fortunate enough to enjoy a variety of cuisines on a regular basis. Doing so has made me more picky, as I have a lot to compare to, however, it has also reminded me that some of the best food you can find is in the comfort of your own home or in that of your families.

    One recipe our family always looks forward to is my Mother-in-Law’s Vodka Sauce, which, in my opinion is one of the best I’ve had. When she shared her recipe with me I could not believe how simple it was and is now something I make often for my own family.

    This Penne alla Vodka recipe is completely “fool proof” and comes out delicious every time. As a bonus- you can easily double or triple the recipe and freeze for a rainy day. It only gets better with time!

    Penne alla Vodka

    Course Main Course
    Cuisine American, Italian
    Keyword Italian, Penne, Penne alla Vodka, Penne Vodka, Sauce, Vodka
    Prep Time 15 minutes
    Cook Time 1 hour
    Servings 6

    Ingredients

    • 6 Cloves Fresh Garlic Smashed & Chopped
    • 1 Small Yellow Onion Small Diced
    • 1 Stick of Butter
    • 1/4 Cup Plain Vodka
    • 2 Jars of Classico Four Cheese Pasta Sauce
    • 1/2 Cup Grated Parmesan or Romano Cheese
    • 3/4 Quart Heavy Cream
    • 1/2 Cup Chicken Stock
    • Salt & Pepper To Taste
    • 1-2 LBS Pasta (Your Choice)

    Instructions

    1. In a large pot over medium-high heat, melt down one stick of butter

    2. Add chopped garlic & onions to melted butter and saute for a minute or two until translucent

    3. Add vodka and reduce down for 2-3 minutes

    4. Add both jars of pasta sauce and chicken stock and bring to a simmer

    5. Add in cheese and heavy cream and bring to a simmer and lower heat

    6. Let cook for roughly another hour until sauce is flavorful and thick

    7. While sauce is cooking, cook pasta to package instructions until "al dente"

    8. Toss pasta in the sauce, & top with extra parmesan cheese. Serve hot!

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  • Inspired Recipes

    Fresh Berry & Mint Salad

    Quarantine.

    It’s times like these I am thankful for my background in food service when being crafty about menu planning is of the utmost importance.

    Let’s face it- due to the Corona Virus outbreak and being ordered to hunker down in our homes, we’ve all been making extra trips to the refrigerator these days so we must be mindful of our choices and think outside the box to avoid making poor snacking decisions.

    This Fresh Berry & Mint Salad is a delicious and guilt-free alternative to a standard cut fruit or whole fruit option, which can become monotonous- especially now that ordering takeout and dining out are no longer conveniently at our disposal.

    This Fresh Berry & Mint Salad is something our catering prep teams make on a regular basis for clients and is always well-received. It is a very easy recipe to follow and can be prepared and enjoyed by anyone in the comfort of their own homes.

    When NOT in quarantine, serve this for dessert at your next dinner party with home made whipped cream and toasted pound cake slices for an extravagant dessert your guests will be sure to love.

    Fresh Berry & Mint Salad

    Course Dessert, Snack
    Prep Time 10 minutes
    Servings 6

    Ingredients

    • 1 6oz Carton Fresh Raspberries
    • 1 6oz Carton Fresh Blackberries
    • 1 6oz Carton Fresh Blueberries
    • 1 16oz Carton Fresh Strawberries Quartered
    • 1 Navel Orange Zest & Juice Only
    • 6 Fresh Mint Leaves Chiffonade Cut
    • Sugar Optional

    Instructions

    1. Rinse the orange, mint leaves, and all berries (separately to avoid mushing- especially for the Raspberries) in cold running water and empty onto a dry towel.

    2. Remove the green leaves from Strawberries and cut into quarters.

    3. Stack, roll, and chiffonade cut the fresh mint leaves and set aside.

    4. Add the Blackberries, Blueberries, and Strawberries into a mixing bowl and top with fresh orange zest, juice from the orange, and sliced mint leaves (reserving some for garnish) and gently toss together.

    5. Taste for flavor and add sugar a pinch at a time until desired sweetness is achieved (optional).

    6. Add Raspberries and delicately incorporate into the salad.

    7. Transfer into a serving bowl, top with remaining mint leaves, and serve!

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  • Original Creations

    Escarole & Bean Soup

    WOW it’s been a while.

    Since my previous post so much has happened. At the top of that list was our engagement, and it turns out planning a wedding is far more time consuming than one might expect! Unfortunately for that reason, perfecting recipes, photographing, editing, and posting content for the blog was pushed to the back burner (pun intended) for a while.

    The good news? I am officially back in action and have a very special recipe for my Escarole & Bean Soup to share with you all, and conveniently, just in time for the chilly East Coast winter upon us.

    I was introduced to Escarole and Beans for the first time by my mother in-law and grew to love it quickly. I then realized how simple of a dish it was to prepare and made it my own, using my standard preparation techniques. It has since become a staple in our house and is incredibly satisfying, especially on these cold winter nights!

    Escarole & Bean Soup

    Course Soup
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 6
    Author admin

    Ingredients

    • 1 TBSP Butter Salted
    • 3 Cloves Fresh Garlic Peeled and lightly smashed
    • 1 Stick Hard Pepperoni Cut into four thin triangles
    • 1 Can Small White Beans Drained and lightly squeezed
    • 2 Boxes Chicken Stock
    • 1 Rind Reggiano Parmesan Cheese
    • 1 Head Escarole Thoroughly rinsed and chopped
    • 1/2 LB Acini de Pepe Pasta
    • Salt & Pepper To taste
    • Grated Romano Cheese For topping

    Instructions

    1. Run fresh escarole under cold water and scrub thoroughly as it tends to carry a bit more soil and debris than other lettuces. Dry out on a towel while preparing the remaining ingredients. Chop escarole and set aside.

      In a dutch oven pot over medium heat, melt down butter and add fresh garlic and cut pepperoni pieces, stirring often to avoid over-browning.

      Add drained white beans and stir together to coat well. Add both boxes of chicken stock and Parmesan Cheese rind. Bring to a boil.

      Lower heat to a simmer and add in chopped escarole. Cover partially with a lid and let cook down for another 30-40 minutes.

      Add pasta, salt, and pepper to soup pot and stir every few minutes. After the first 2-3 minutes, turn the flame off to avoid overcooking the pasta. Once pasta is "al dente," fish out garlic cloves and top with a spoonful of Grated Romano Cheese.

    Recipe Notes

    Sarah’s Favorites:

    College Inn: Chicken Broth

    Board Head: “Traditional Pepperoni” Stick

    Goya: Small White Beans

    Ronzoni: Acini de Pepe

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  • Original Creations

    Scallops with Roasted Fennel & Spring Peas

    Mid-March. The time of year when one day the weather is in the 20’s and the next it’s in the 70’s. The anticipation of Spring and Summer grows significantly around this time and so does the appetite for lighter, fresher meals. These Scallops with Roasted Fennel & Spring Peas definitely hits the mark and are perfect for a simple at home date night or luncheon with the girls.

    To make this dish, you will need just a handful of simple ingredients- Scallops, Bacon, Fennel, Shallot, Garlic, Spring Peas, Olive Oil, Parsley, & Fresh Mint.

    From start to finish, this dish is ready within a half hour and ready to serve. This recipe can also be easily modified to a great “Friday” meal for those of you observing Lent and avoiding meats by simply removing the bacon and replacing the bacon fat with a tablespoon or so of butter (or Olive Oil if you’re watching your waistline!).

    Scallops with Roasted Fennel & Spring Peas

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2
    Author Sarah Goodlow

    Ingredients

    • 10 Sea Scallops Side Muscle Removed
    • 1 Bulb Fennel Trimmed and Sliced
    • 1 Shallot Sliced
    • 3 Cloves Fresh Garlic Unpeeled
    • 1 Bag Frozen Spring Peas
    • 3-4 Strips Bacon
    • 4 TBSP Olive Oil
    • 4 Leaves Fresh Mint Chiffonade
    • 1 TSP Fresh Parsley Chopped
    • Salt & Pepper To Taste

    Instructions

    1. Pre-heat oven to 425 Degrees. Remove peas from the freezer to begin thawing. 

      In a small baking dish, add sliced shallots, fennel, and garlic cloves (peel on) and coat with 2 TBSP olive oil, salt and pepper. Roast in oven for approximately 20 minutes, stirring occasionally until lightly roasted and golden brown. 

      While the fennel mixture is roasting in the oven, gently rinse the Scallops and remove any side muscle still attached. Transfer scallops onto a paper towel and pat dry. The scallops must be completely dry prior to searing or they will not develop the golden brown outer crust you are looking to achieve. 

      In a frying pan, sear the scallops in remaining 2 TBSP of Olive Oil for approximately 3 minutes per side or until golden brown crust has begun to appear. It is important not to overcrowd the pan or the scallops will steam instead of crisping up on the edges. As the scallops finish, transfer them onto a paper towel lined plate for later. 

      Using the same frying pan, add in slices of bacon and cook until fat has rendered out and bacon is crisp. Remove bacon and chop up for later topping. 

      Add peas to the frying pan with the bacon fat and cook until completely defrosted and vibrant green in color. Season with salt & pepper. 

      Pull roasted fennel mixture out of the oven, remove garlic cloves, and add into the sauteed peas with about half of the chopped bacon, fresh parsley, and fresh mint. Toss together for another minute until well combined. 

      Transfer Pea mixture into a serving dish and top with scallops, remaining bacon, and fresh herbs to garnish. Serve warm-room temp. 

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  • Original Creations

    Cob Smoked Corn Chowder

    With the freezing temperatures lately, soup has definitely been on the menu in this house and today, we are having Cob Smoked Corn Chowder.

    So what is “Cob Smoked” Corn Chowder?

    Well, when a co-worker travels to Vermont every couple of years to purchase their Wallingford Cobsmoke Bacon, (smoked over corn cobs and maple wood) and they bring some back for you, you stretch it as much as you possibly can and continue enjoying it’s delicious and unique flavor as long as possible.

    One way not to waste anything is to utilize the fat renderings in a soup, and given the smoky undertones of corn, there is no better pairing than a hearty Corn Chowder!

    For those (mostly all) of you who do not have access to this particular brand of bacon (including myself 99% of the year), don’t sweat it because any type of bacon will do just fine. You can easily re-create this soup on your own by following the recipe below and using the bacon of your choice.

    Cob Smoked Corn Chowder

    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 6
    Author Sarah Goodlow

    Ingredients

    • 5 Ears of Corn Strings Removed
    • 5 Slices of Smoked Bacon & Fat Renderings
    • 4 Cloves of Garlic Roasted
    • 1 Small Yellow Onion Diced
    • 2 Stalks of Celery Diced
    • 12-14 Baby Red Potatoes Diced
    • 4 TBSP Butter
    • 2 TBSP All Purpose Flour
    • 4 Cups Chicken Stock
    • 1 Cup Whole Milk
    • 1/2 Cup Heavy Cream
    • 2 Bay Leaves
    • 5 Sprigs Fresh Thyme
    • 3/4 Cup Grated Cheddar Cheese
    • Olive Oil
    • Salt & Pepper To Taste
    • Fresh Parsley (optional) For Garnish
    • Cayenne Pepper Very Small Pinch

    Instructions

    1. 1. First, remove any brown/dirty outer leaves of corn, and trim off the stringy tips. Reserve the lighter green inner leaves and peel them down to remove the strings from inside the husk so all that’s left are the kernels and lighter green leaves. Pull lighter green leaves back up around the corn and transfer into a baking dish with high sides. Drizzle corn with olive oil, salt, and pepper. Add 2 TBSP of butter to the bottom of the baking dish and bake at 380 degrees for approximately 20 minutes. The husks should have begun to turn light brown, but the corn itself should remain vibrant and yellow. Remove from the oven and set aside to cool. Once cooled, shave kernels off the cob and set aside for later. 

      2. While you are preparing the rest of the ingredients, drizzle olive oil over the four cloves of garlic and wrap inside a piece of aluminum foil. Bake at 380 degrees until the remaining ingredients are prepped (15-20 minutes). Remove garlic from oven, which should be golden brown and softened. Run a knife through until finely minced and set aside. 

      3. In a soup or dutch oven pot over medium heat, fry bacon until crisp, reserving any remaining fat renderings and set bacon aside for later topping. To the renderings, add remaining 2 TBSP of butter, onions, and celery. Sweat down for 5-6 minutes, then add the roasted garlic. Slowly stir in flour for another minute or so to combine. 

      4. Add chicken stock, milk, bay leaves, thyme, and potatoes and bring up to a boil.

      5. Once the soup comes to a boil, lower heat and simmer. Add corn, heavy cream, and Cheddar cheese, three slices of bacon (crumbled) and a tiny pinch of Cayenne pepper to the soup pot and cook for an additional half hour or so until the potatoes are fully cooked and desired thickness is achieved. 

      6. Top off with extra cheese, remaining crumbled bacon, and fresh parsley to garnish. Serve hot. 

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  • Original Creations

    Breakfast Yogurt Bowl

    Admittedly, most of my posts take a lot more thought and effort. Testing my recipes (usually I eyeball everything so trying to note exact measurements takes time!) trips to the store, preparation, getting the right photo, etc- but this morning’s breakfast was too good not to share!

    There is no wrong way to make a breakfast bowl, and as I am weathering the whopping 3 degrees in North Jersey, I am dreaming of warmer Summer days and just so happened to have my personal favorite ingredients on hand to put together one of my favorite breakfasts- yogurt bowls with fresh fruit, granola, chopped chocolate almonds and fresh honey.

    This dish is really all preference and you can definitely get creative, but the main decisions you’ll have to make is the type of yogurt and fruit you want to use. Greek Yogurt is obviously the most healthy option, but as much as I want to like it, I just can not get into it- so I use my personal favorite- Dannon Light and Fit Vanilla Yogurt as the base.

    Next, I add Fresh Blueberries, Raspberries, Diced Kiwi, and Vanilla Granola Clusters. This is optional, but I am a sucker for anything chocolate, and I love the nuttiness and bite of a dark chocolate covered almond, so I chop these up and sprinkle some over the top of the bowl (dark chocolate in small portions is generally pretty healthy). Lastly, I drizzle honey over the top of everything and it is ready to go. Simple (and delicious) as that!

    Breakfast Yogurt Bowl

    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 1
    Author Sarah Goodlow

    Ingredients

    • 1 Dannon Light & Fit Vanilla Yogurt 5.3oz Portion Cup
    • 1 Kiwi Peeled & Diced
    • 8-10 Raspberries
    • 10-12 Blueberries
    • 2 TBSP Vanilla Granola Clusters
    • 4 Dark Chocolate Covered Almonds Chopped
    • 2 TBSP Honey Drizzled

    Instructions

    1. Layer vanilla yogurt into a bowl.

      Top with fresh fruit, granola, scattered chocolate almonds, and a drizzle of honey 

      Serve! 

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  • Original Creations

    Baked Macaroni & Cheese

    This Baked Macaroni & Cheese is quite possibly the easiest recipe…ever, but it is one I hold close to my heart.

    My mother made this for me when I was a child and her mother for her when she was a child, so on and so forth. Everything about this dish brings me back to my childhood and a feeling of home.

    Coincidentally, this was also the very first meal I was taught how to make, which, without a doubt contributed to my interest and appreciation for the hospitaliy industry as a whole. There is just something about catering to your loved ones and the satisfaction it brings as they enjoy something you made them from scratch.

    So what makes this recipe so easy?

    For starters, this particular recipe only uses 3 main ingredients- cheese, pasta, and milk. While there are endless ways to make Macaroni & Cheese- anything from the Kraft Box to a Bechamel sauce to the Lobster Mac & Cheese at a high-end steakhouse, many people have their own preference and although I personally enjoy all preparations, this recipe will always be my personal favorite and a fool proof “go-to” throughout the years.

    Baked Macaroni & Cheese

    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8
    Author Sarah Goodlow

    Ingredients

    • 1 LB Elbow Macaroni Noodles
    • 1/2 LB Cheddar Cheese Block
    • 1/2 LB White Cheddar Cheese Block
    • 1/2 LB Monterey Jack Cheese Block
    • 2 Cups Whole Milk
    • Salt & Pepper Season Generously
    • 1 TSP Paprika for Topping Optional

    Instructions

    1. Cook pasta to just under the suggested “al dente” time. This will cook in the oven after, so you want the pasta to retain its shape and still have a good bite to it. 

      While the pasta is cooking, cut the cheese down into small half inch cubes and set aside. 

      Once pasta is finished, drain and rinse the noodles. Transfer into a glass baking dish (9×13 works well) and add milk so it coats the bottom of the dish. Add salt, pepper, and cheese cubes and mix altogether. 

      Top with Paprika or Seasoned Panko Breadcrumbs and bake on 350 degrees for 1 Hour uncovered so the top can become golden brown and crispy. Let sit for 5 minutes and serve. 

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  • Original Creations

    Beer Braised Pork Tacos

    I LOVE Spanish food. I could eat it everyday.

    While admittedly I don’t cook it at home often, when I do have some extra time on my hands and leftover odds and ends in the house needing to be used up before spoiling, this is a go-to (and quite simple) recipe to throw together. And the best part? The Crock Pot does all the hard work.

    This meal can feed an ARMY for under $12.00-$15.00, which is a great way to stretch a buck and can be a great healthy alternative for anyone sick of meal prepping the standard “grilled chicken and veggies” a week in advance while trying to be mindful of their calorie intake. This meal is light, fresh, AND good for you.

    Authentic folks typically spice rub and sear their Pork shoulder on all sides, then braise in the oven on low heat for 4-6 hours, which is arguably the best way, but for those of you (like me) who appreciate only dirtying one pot at a time, the crock pot is a great alternative- and let’s face it- you can basically put a flip flop in a crock pot and it’ll come out fantastic.

    This dish is so satisfying and delicious, you may just pass on Chipotle next time around and make your own “Carnitas” in the comfort of your own home, but for those of us who are crunched for time, a simple pan sauteed chicken, ground beef/turkey, or shrimp will do just fine as well.

    Beer Braised Pork Tacos

    Prep Time 10 minutes
    Cook Time 7 hours 50 minutes
    Total Time 8 hours
    Servings 6
    Author Sarah Goodlow

    Ingredients

    • 4 LB Pork Shoulder Bone In/Skin On
    • 12 oz Can/Bottle of Beer Lager
    • 16 oz Chicken Stock/Broth
    • 16 oz Coca Cola
    • 3 Piquillo Peppers From Jar
    • 1 Small Yellow Onion
    • 8 Cloves Fresh Garlic Smashed
    • 1 Pablano Pepper Rough Chopped
    • 6 Mini Red Potatoes Quartered
    • 1 Packet Sazon Seasoning
    • 3 Bay Leaves
    • 1/2 TBSP Paprika
    • 1/2 TSP Black Pepper
    • 1/2 TSP Ground White Pepper
    • 1 TSP Kosher Salt
    • 1/2 TSP Onion Powder
    • 1/2 TSP Garlic Powder
    • 1/2 TSP Cumin
    • 1/4 Bunch Fresh Cilantro
    • 1 Pkg Corn or Flour Tortillas

    Instructions

    1. Season pork shoulder on all sides with salt & coarse ground black pepper and place into crockpot. 

      In a mixing bowl, combine all dry spices and use a fork/spoon to combine.

      Add the beer, cola, chicken stock, peppers, onions, garlic, potatoes, & cilantro and whisk together until well blended. 

      Pour mixture over the pork and turn heat to the “high” setting

      Leave crockpot on high for the first 4 hours and for the remaining 3-4 hours, turn heat down to the “low” setting until fork tender. 

      Remove any excess fat, skin, and bone (which should slide off easily) and remove the pork to shred. Strain out the vegetables and reserve the remaining cooking liquid. 

      Add shredded pork into a serving dish and pour over some of the cooking liquid to enhance flavor and keep moist.

      CORN TORTILLAS 

      Warm store-bought yellow Corn Tortillas through by dipping them in water and laying them onto a non-stick pan over high heat for about 45 seconds or so until they release and begin to char. Layer tortillas onto a kitchen towel, wrapping the towel around them to steam as you go. 

      Line taco shells with shredded pork and top off with pickled red onion, pico de gallo, queso blanco, fresh cilantro, and sliced jalapenos. Enjoy!

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  • Original Creations

    Traditional Sunday Gravy

    Arguably the biggest Italian staple of them all is the Traditional Sunday Gravy.

    Just about every household has their own version of this dish, and they will all make sure you know that theirs is the best because it came from their Great Italian Grandmother or however the story goes (we get it- yours is the best ever), but for anyone looking for a standard “go-to” recipe, this one is definitely a safe bet.

    There are several variations of a typical Sunday Gravy, which all come down to the type of tomatoes and which meats you are using.

    San Marzano tomatoes are from a specific region in Italy with rich volcanic soil and are known to be the best for good reason. With low seed counts, a sweet balanced flavor, and low acidity, these plum tomatoes are the perfect choice for a red sauce.

    Traditionally, meatballs and sausage- hot or sweet (or both) are used, but for the adventurous- often times short ribs or Braciole (stuffed and rolled flank steak) are added to heighten the appeal. For this particular recipe, I am using Beef meatballs and Sweet Italian Sausage, which to me, are really all you need for a successful dish.

    While most Italian cooks toss the pasta in a thin layer of red sauce prior to the official “saucing,” and top off with a dollop of fresh Ricotta before serving, I have recently had this served in an unconventional way at a nearby restaurant (Ariane Kitchen & Bar- Verona, NJ) who toss their pasta in Ricotta first and top off with the gravy after. I think it’s safe to say, there’s no going back! Simply remove the “al dente” pasta from the cooking water into a bowl of seasoned fresh Ricotta to lightly coat the pasta. Top off with the red sauce, sausage, & meatballs and serve hot immediately or make a day ahead and let the gravy settle for maximum results. Enjoy!

    Traditional Sunday Gravy

    Prep Time 30 minutes
    Cook Time 4 hours
    Total Time 4 hours 30 minutes
    Servings 8
    Author Sarah Goodlow

    Ingredients

    • 3 28oz Cans Organic San Marzano Plum Tomatoes Hand crushed
    • 3 TBSP Butter
    • 1.5 Cups Chicken Stock
    • 1/4 Cup Olive Oil Extra Virgin
    • 1 Yellow Onion
    • 10 Cloves Fresh Garlic Smashed & Chopped
    • 6 Links Sweet Italian Sausage Skin on
    • 12 Meatballs Beef
    • 1 TSP Sugar
    • 3 Fresh Basil Leaves
    • Salt, Pepper, Crushed Red Pepper, & Onion Powder To taste
    • Fresh Seasoned Ricotta For topping

    Beef Meatballs

    • 2 LB Ground Beef 80/20
    • 1 Cup Grated Parmesan Cheese
    • 4 Cloves Fresh Garlic Minced
    • 2 Cups Seasoned Italian Breadcrumbs
    • 2 Eggs
    • 1 Oz Olive Oil Extra Virgin
    • 5-7 Leaves Fresh Basil Chopped
    • 1/4 Cup Fresh Parsley Chopped
    • 1/4 Cup Half & Half
    • 1 TSP Garlic Salt
    • 1.5 TSP Onion Powder
    • 2 TSP Salt To taste
    • 1 TSP Black Pepper To taste

    Instructions

    1. FOR MEATBALLS: Combine all “dry” ingredients together (including garlic & herbs) until well blended. Incorporate mixture with ground beef and add in eggs, oil, and half & half until evenly combined- being careful not to overwork or over-handle the meatballs and form into golf-ball sized spheres. For best results, bring all of the ingredients to room temperature before forming the meatballs. Bake meatballs for 15-20 minutes in a 350 degree oven. 

    2. In a large silver or dutch oven pot over medium-high heat, drizzle with olive oil and brown sausage on all sides. Remove onto a paper towel lined plate and set aside.  

    3. Add onion, garlic, & 1 TBSP of butter to the same pot, keeping the remaining oil and stirring continuously to prevent burning. While the garlic and onions are cooking, hand crush the tomatoes and pour into the pot once the garlic and onions have begun to turn a light golden brown. Reduce heat to very low. 

    4. Once sauce has begun to warm through, add meatballs and sausage back in along with the onion powder, salt, pepper, sugar, chicken stock, and remaining butter. 

    5. For the remaining 3.5-4 hours, adjust seasoning as necessary. If gravy is too acidic, add butter, chicken stock, and/or sugar (carefully) as necessary until desired taste is achieved. Add fresh basil leaves in during the last half hour. 

    6. Serve over choice of pasta with fresh Ricotta and grated Parmesan cheese. 

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