Ereka Vetrini

#SargentoPartner Here are my tips to take your pizza game to the next level! #1 rule, only real, natural cheese belongs in real food. @Sargento Cheese Shredded Natural Cheese comes from blocks of 100% and works perfect for pizza recipes. Full recipe for pizza below. #ad​ ​ Thin-Crusted Cheddar, Prosciutto, Broccolini & Hot Honey Pizza​ 10 ounce round pizza dough​ 3 tbsp garlic & oil (see instructions below)​ ¼ cup marinara sauce​ ½ cup Sargento® Sharp Shredded Natural Cheddar Cheese​ ⅓ cup raw broccolini florets​ 2 slices prosciutto cut into 6 pieces​ 2 tbsp hot honey​ ​ White Mozzarella, Artichoke & Chili Pizza​ 12 ounce round pizza dough​ 3 tbsp garlic & oil (see instructions below)​ ½ cup Sargento® Shredded Mozzarella Natural Cheese​ ½ cup Sargento® Whole Milk Ricotta​ 10 thinly sliced raw red onion rings​ 3 tbsp Calabrian chili oil​ ​ -Preheat oven to 450F​ -Grease 2, 11 inch cast iron skillets with olive oil.​ -Place each pizza dough onto a lightly floured surface. Use a rolling pin and your hands to stretch each to 11 inch round and then place them in the cast iron skillets.​ -Top the thiner (10 ounce) pizza with 3 tbsp garlic oil, ¼ cup marinara, ½ cup cheddar cheese, all the broccolini florets and the prosciutto.​ -Top the other with 3 tbsp garlic oil, ½ cup mozzarella, all the ricotta & all the onions. ​ -Bake in the oven for 30 minutes or until crust is ​ ​ Garlic Oil​ 12 cloves of garlic finely minced​ ⅓ cup olive oil​ ​ -Add minced garlic and olive oil to a sauce pan and cook over medium heat until garlic is golden brown. Immediately remove from heat and transfer the garlic oil to heat proof bowl.

#ad #ad I made Shepherd’s Pie in half the time with the help of McCain Mash-Ups®. Typically they’re served as a dinner side, but McCain Mash-Ups® crispy breaded shell and creamy potato filling also make the perfect topping to my 30 minute Shepherd’s Pie! They're made with real potatoes, 100% real cheese and come in 3 unique flavors; Mild Cheddar, Cheddar and Bacon and Cheddar and Broccoli! See recipe below. #McCainPartner • Ingredients: • 2 bags of McCain Mash-Ups® in Mild Cheddar flavor • 1 lb ground beef • 2 tablespoons butter • 1 small onion, diced • 2 carrots, diced • 1 cup peas (fresh or frozen) • 2 teaspoons fresh rosemary minced • 2 teaspoons fresh minced • ¾ tsp salt • ½ tsp pepper • 2 tablespoons tomato paste • 2 tablespoons all-purpose flour • ¾ cup beef broth • ½ cup shredded cheddar cheese (optional) • Instructions: • Preheat your oven to 425°F. • Place 2 bags of McCain Mash-Ups® in Mild Cheddar flavor onto a baking sheet and set aside. • In a large skillet, melt 2 tablespoon of butter over medium heat. Add the diced onions, carrots, fresh rosemary, thyme, salt and pepper. Cook until the veggies begin to soften, about 3 minutes. • Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned and cooked through, about 7 minutes. • Add tomato paste and sprinkle the flour over the beef mixture, stirring well to combine. Cook for 2 minutes to remove the raw flour taste. • Add the beef broth and stir everything together. Cook for an additional 2 minutes to allow the flavors to meld. If the mixture seems too dry, you can add more beef broth or water. Top with cheddar cheese and set aside. • Place the baking sheet with the McCain Mash-Ups® into the oven to cook for 16 minutes, flipping half way through. • When the McCain Mash-Ups® are half way done, add the skillet with the Shepherd’s Pie base into the same oven for remaining 8 minutes. • Top Shepherd’s Pie base with McCain Mash-Ups®, serve warm and enjoy!

SHARE this SPICY MARGARITA HACK with a friend who likes their margaritas 🔥🔥🔥. Margarita recipe below. The minute I saw @kirtanap use "jalapenos dust" to spice up her pizza, I knew I had to try it in a margarita! Recipe: 1 frozen jalapeño pepper 1 frozen Fresno pepper 6 mint or cilantro leaves 1.5 ounces tequila blanco 1 ounce pineapple juice Juice from 1/2 lime 1 tsp honey or simple syrup 🌶️Add mint or cilantro leaves to a shaker. 🌶️Use a middle to break down the leaves. 🌶️Add 1/2 cup ice, tequila, pineapple juice, lime juice, and honey or simple syrup. 🌶️Close shaker and shake for 30 seconds. 🌶️Fill a glass with ice and pour contents of the shaker over the ice. 🌶️Grate jalapeno & Fresno into the drink. Stir and enjoy! #hack #tgif #cocktailrecipes #foodtrend #viralfoodtrend #margarita #happyhour #foodhackfriday

My BIG MAC SPAGHETTI SQUASH BOWL is a MUST MAKE! You guys seemed to lovr my Buffalo Chicken Spaghetti Squash bowl which was amazing, but I honestly think this one is even better. Big Mac Sauce ¼ cup sour cream or plain greek yogurt 2 tbsp mayo 2 tbsp sweet pickle relish 2 tbsp ketchup 1 tsp yellow mustard ½ tsp white vinegar ½ tsp paprika ½ tsp onion powder ¼ tsp salt ¼ tsp garlic powder Fillings: ½ lb ground turkey or ground beef ½ onion minced ½ tsp salt ¼ tsp pepper ½ tsp onion powder ¼ tsp paprika ¼ cup red onion diced ¼ cup tomatoes diced ½ cup shredded cheddar ¼ cup pickles diced -Pre-heat oven to 400F -Place squash halves on parchment or silicon lined baking sheet flesh side down. -Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40. -To make the big mac sauce, add all of the Big Mac Sauce ingredients to a small bowl and mix well. Set aside -To medium sized non-stick skillet add the ground turkey or beef and cook over medium-high heat, breaking the ground meat up as it cooks. -Add onions, salt, pepper, onion powder and paprika. Continue to cook, until the meat is no longer pink and is cooked through. Remove from heat and set aside. -Fill roasted squash halves each with a bit of the Big Mac Sauce, ground beef, diced red onion, diced tomatoes and top with cheddar. -Place filled squash halves back in the oven for 10 more minutes. -Top with diced pickles and more tomatoes. -Mix it up and enjoy warm! #spaghettisquash #spaghettisquashrecipe #yum #EasyRecipe #lowcarb #bigmacbowl #bigmacspaghettisquashbowl

SAVE my 30 minute chicken dinner for the next time you need a quick and easy weeknight meal! Recipe below. Ingredients: 5 chicken breasts seasoned with salt and pepper ½ cup shredded low moisture mozzarella 1½ tbsp butter 3 tbsp olive oil 2 pints grape tomatoes ½ tsp salt ¼ tsp pepper 2 large cloves of garlic minced or grated. 1 tbsp crushed jarred Calabrian chili pepper 2 cups chicken broth 1 cup orzo 3 pieces of prosciutto cut in ½ 3 tbsp of basil pesto sauce optional -Preheat oven to 400F -Use a sharp knife to create a pocket in each of the chicken breast. -Fill the pocket with 2 tbsp of mozzarella -Add 1½ tbsp of butter and 2 tbsp of olive oil to a 12 inch skillet. Raise temperature to medium-high heat. Once the butter begins to foam, add the chicken seam side down. Cook for about 2 minutes on each side or until golden brown. -Remove chicken, lower temperature to medium and add tomatoes + remaining 1 tbsp of olive oil. Cook for 3 minutes, then use the back of a spatula to burst the tomatoes. -Add the garlic and the Calabrian chili pepper. Mix well and cook for 2 more minutes. -Add chicken stock and raise the temperature to medium-high heat. Once the liquid is boiling, add the orzo and cook for 2 more minutes (stir occasionally to make sure the orzo does not stick) then turn off the heat. -Add back the chicken seam side up. Top each piece of chicken with ½ a piece of prosciutto. -Place the entire pan onto the middle rack of the oven and let cook for 20 minutes or until the chicken has an internal temp of 165F. -Top with basil and serve warm. #30minutemeals #easydinner #chickendinner #onepanmeal

Episode 2 of my new series “Meal Prep For Me”. 3 veggie packed, high protein frittatas. Full recipe below. Ingredients: Egg-Cottage Cheese Mixture 6 eggs 1 cup cottage cheese ½ tsp salt ¼ tsp pepper 3 tbsp milk 1st Frittata: ⅓ cup chopped asparagus ⅓ cup chopped broccolini 1 garlic clove grated ½ tbs olive oil ¼ tsp salt ⅓ cup shredded mozzarella 2nd Frittata ¼ cop diced onion ¼ cup diced green pepper ¼ cup sliced mushrooms ½ tbsp olive oil ½ tsp salt ⅓ cup shredded cheddar 3rd Frittata ⅓ cup grape tomatoes cut in ½ ⅓ cup jarred artichoke hearts, strained ½ tbsp olive oil ½ tsp salt ⅓ cup cannellini beans 2 tbsp grated parm -Preheat the oven to 375F -Add all of the egg-cottage cheese ingredients to a large liquid measuring cup and whisk well. -Grab 3 oven proof meal-prep containers. Add broccolini, asparagus, and garlic to 1 container. Add mushrooms, peppers and onions to the 2nd container and add tomatoes and artichokes to the 3rd container. Hit each with olive oil, salt and pepper, mix well and roast in the oven for 15 minutes. -Remove from oven, pour the egg-cottage cheese mixture over the veggies. Top frittata #1 with mozzarella, frittata #2 with cheddar and frittata #3 with cannellini beans + grated parm. Place back in the oven for 20 minutes or until the eggs have set. -Cover and store in the refrigerator. #highprotein #lowcarb #highproteinlunch #lowcarblunch #mealprep #EasyRecipe

SAVE my TWO POUND, ONE PAN MEATBALL DINNER, for a night when you don’t have the patience for washing multiple pan, pots, dishes and the time to roll a dozen meatballs! Ingredients: 1 lb ground beef 90/10 1 lb ground pork 1 cup breadcrumbs ½ cup grated Parmigiano Reggiano + ¼ cup for garnish ½ cup grated pecorino romano ¼ cup fresh chopped parsley + 2 tbsp for garnish 1½ tsp salt 1 tsp pepper ½ tsp Calabrian chili flakes 3 eggs 1 small onion grated or finely chopped 3 garlic cloves grated or finely minced 5 garlic cloves sliced thin 2, 28 ounce can crushed tomatoes ½ cup fresh basil 1½ cups mini elbow pasta or orzo Preheat oven to 350F To a large bowl add; ground beef, ground pork breadcrumbs, grated parm, grated pecorino Romano, parsley 1 tsp salt, ½ tsp pepper, ½ tsp Calabrian chili flakes, eggs, onion and minced garlic. Use your hands to mix well. Roll meat mixture into a large ball and place in the center of an 11 inch @staub cast iron skillet. Bake in oven for 40 minutes. Remove from oven, then remove the meatball from the skillet. Drain ½ the fat and place on a stove top over medium-low heat. Add thinly sliced garlic. Once the garlic is golden brown, add the canned tomatoes + 1 cup of water, remaining salt, pepper and basil. Stir to combine. Use a measuring cup to remove 1 cup of the sauce and set that aside. Add pasta and mix once again to combine. Add back the meatball and cover with the sauce you set aside. Carefully place the pan back into the oven and cook for another 30 minutes or until the meatball has an internal temperature of 160F. Remove from oven, let rest for 10 minute then garnish with remaining grated parm, pars and eat warm. #onepanmeal #meatballs #italianfood

Save for the next time your brunchin! Ingredients 8 eggs 2 large zucchini ⅓ cup grated Parmigiano Reggiano ¾ tsp salt ½ tsp pepper 1¼ cup ricotta ½ cup pesto 10 pieces of jarred roasted peppers 3 tbsp crushed jarred Calabrian chili pepper 3 cups arugula Additional Filling Options: sliced turkey, prosciutto, sundried tomatoes, romesco sauce, provolone Instructions -Preheat oven to 350F -Rinse zucchini really well. Grate the zucchini using the largest holes on your box grater. Place shredded zucchini onto a clean dish towel or paper towels and pat down to absorb as much moisture as possible. -Add eggs, salt & pepper to a large bowl. Whisk to combine then fold in grated parm and zucchini. -Using a cooking spray or oil to lightly grease Line a 17x13 baking sheet. Line it with parchment paper and grease again. -Pour zucchini-egg mixture onto the parchment lined baking sheet. Use a spatula to make sure it is evenly distributed. -Bake for 25 minutes then remove from oven and let cool to room temp. -Top with a thin layer of ricotta followed by a thin layer of pesto. Add roasted peppers and roll the sheet pan frittata into a log using the parchment paper as shown. -Warm the zucchini and sheet pan roll just before serving by placing it in a 350F oven for 10 minutes. Top with Calabrian chili pepper and arugula.

Episode 1 of B.A.D.S., BAD ASS DINNER SALADS! We kick things off with a hearty, nutrient dense salad that happens to also be vegan! Feel free to swap radicchio or purple cabbage. You can also swap farro for quinoa or brown rice. Salad: 2 small sweet potatoes peeled and diced 4 medium sized carrots peeled & cut into ½ inch pieces ¾ tsp salt ¾ tsp cumin ½ tsp chipotle chili powder ¼ tsp pepper 2 tbsp olive oil 10 ounces of Brussels sprouts shaved ½ small radicchio or purple cabbage sliced thin 1 cup cooked lentils or chick peas 1 cup cooked farro, quinoa or brown rice ⅓ cup chopped walnuts ¼ cup diced red onions Dressing: 4 dates, pitted ¼ cup olive oil 1½ tbsp tahini ½ tsp salt Juice from 1 small orange 1 tbsp maple syrup -Preheat oven to 400F -To a large bowl add 3 tbsp olive oil, ¾ tsp salt, cumin, chipotle chili powder and pepper. Mix well -Add carrots and sweet potatoes to the same bowl and toss to coat -Line a large baking sheet with parchment paper. Place carrots and sweet potatoes onto the baking sheet and roast for 25 minutes. -To a large bowl, add shaved Brussels sprouts, radicchio or cabbage, lentils, farro, walnuts and red onion. -Once the carrots and sweet potatoes have cooked and then cooled to room temp, add them to the salad. -To make the dressing, add the dates to a small heat-proof bowl. Bring ½ cup of water to a boil. Pour the hot water over the dates and let them sit for 5 minutes and the drain the water. -Add the softened dates, and the rest of the dressing ingredients to a blender. Blend until creamy and smooth. -Toss and dress the salad right before eating. #salad #saladrecipe #vegetarian #veganrecipe #yum #dinnersalad #newseries

Ingredients: 2 eggs whisked 1¾ cups low fat cottage, STRAINED (see notes below) 1¼ cups bread crumbs ¾ cup grated Parmigiano Reggiano 3 tbsp Pecorino Romano (optional) 1 tsp garlic powder 3 tbsp fresh parsley or 1½ tbsp dried parsley ½ tsp salt ¼ tsp pepper 32 ounces of store bought or homemade tomato sauce 10 to 12 fresh basil leaves ¼ cup pesto optional Note: If your cottage cheese is watery, place a cheesecloth-lined, fine-mesh strainer over a bowl. Place ricotta in strainer, cover with plastic wrap, then place a heavy object (like a large plate) on top. Let sit in the refrigerator for an hour. -Add all of the ingredients to large bowl. Use your hands to mix together all the ingredients. -Roll into 1½ inch round balls and set aside. -To a large skillet (it does not have to be cast iron) add the sauce. Once the sauce begins to simmer, add the basil. Once the basil has “melted” into the sauce, add the cheese balls. -Ladle a bit of the sauce over each cheese ball. Let cook for 10 minutes, flipping each ball half way through. -Top with a bit of pesto and eat warm.

PASQUALINA is a traditional savory Easter pie from Liguria, Italy! My parents are from Napoli so I didn’t grow up eating this, but I wish I had!! It comes together quickly and makes for the perfect appetizer to be served next to a cheese board which is exactly what I will be doing! Ingredients: 1 tbsp butter 1 large shallot minced ¾ tsp nutmeg 30 ounces of spinach ½ cup grated Pecorino Romano or Parmigiano Reggiano ¾ tsp salt ¼ tsp pepper 14 ounces ricotta strained of any excess moisture 7 eggs Egg wash (1 egg + 1 tbsp water whisked) 2, 12x12 inch pastry dough sheets 1, 9 inch spring form pan -Preheat oven to 400F -Add butter to a large skillet and melt over medium heat. Add shallots ,½ tsp nutmeg and sauté for a minute. -Add all of your spinach and cover until the spinach begins to wilt, then toss and continue to cook until all the spinach has cooked down. -Place spinach in a colander and press down to remove as much moisture as possible. Use a scissor to chop the spinach into small pieces. -Transfer spinach to a large bowl. Add grated cheese, salt, pepper, remaining nutmeg, ricotta and 2 eggs. Use your hands to mix well and then store in fridge while you work on the crust. -Place one pastry dough sheet on a lightly floured cutting board. Place the spring form on-top of the pastry sheet and use a sharp knife or pizza cutter to cut around the spring form. This will be the top of your cake. -Grease the spring form pan with olive oil. Gently place the rectangular pastry sheet over the spring form pan. Gently press the pastry dough into the pan. -Fill the pan with the spinach mixture. -Create 5 wells as show. Drop the remaining 5 eggs into the wells. Be careful not to break the yolks. -Use the circular pastry dough you just cut to top the cake. -Trim the edges of the bottom layer and fold over the top to form a crust. -Brush with egg wash and use a sharp knife to create 6 or 7 tiny vents. -Bake for 30 minutes. Remove and let rest for a few hours before serving. #easterappetizer #italianfood #easter #easterdinner #EasyRecipe #simplerecipe

My CHICKEN CAESAR SALAD PIZZA does not disappoint. INGREDIENTS 12 ounces pizza dough 1 tbsp olive oil ½ cup grated Parm cheese 3 tbsp garlic oil (optional, recipe below) ¼ cup mozzarella cheese ⅓ cup caesar dressing (recipe below) 2 romaine hearts shredded 1 cup rotisserie chicken pulled ½ red onion sliced thin 1 large round Parm Frico (recipe below) -Preheat oven to 450F -Grease an 11inch cast iron skillet with one tbsp of olive oil. Spread ½ cup grated parm over the bottom and up the sides of the pan. -Stretch the pizza dough to form an 11 inch round pizza and place into the skillet on-top of the cheese. -Spread 3 tbsp of garlic oil, or regular oil, over the pizza leaving 1 ½ inch boarder. -Top with mozzarella cheese and bake in the oven for 25 minutes or until golden brown. -While the pizza cooks add shredded romaine and chicken to a large bowl. Toss with just a few tablespoons of dressing and store in refrigerator until ready to serve. -Remove pizza from oven. Once it’s cooled to room temp, top with romaine/chicken mix, red onions, more dressing and Parm frico! GARLIC OIL ⅓ cup olive oil 6 large garlic cloves minced ½ tsp salt Add olive oil and garlic to a small sauce pan. Cook over medium-low heat until golden brown then immediately remove from heat. Season with salt. FRICO ⅓ cup grated Parmigiano Reggiano Preheat oven to 400F. Add cheese to silicon or parchment lined baking sheet, spread cheese to form a 6 inch circle. Place in the oven for 4 minutes or until golden brown. Let cool, then use a spatula to gently lift and place on top of caesar salad. CAESAR DRESSING 2 large egg yolks Juice from one lemon 1/2 tsp dijon mustard 2 anchovy fillets that were packed in oil (can sub with 1/2 tsp capers or 1/4 tsp extra salt) 2 garlic cloves grated 1/4 cup grated parm 1/2 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper 1/3 cup vegetable oil 2 tbsp olive oil Add egg yolks, lemon juice, mustard, anchovies, garlic, grated parm, Worcestershire, salt and pepper to mixing cup. Use an immersion blender or regular blender to blend well. Slowly stream in vegetable oil as you continue to blend. Whisk in olive oil and set aside.

Ingredients: 2, 14 ounce pizza doughs 4 ounces cheddar cut into 1 inch cubes 3 ounces of thick sliced ham, cut into ½ inch cubes 4 tbsp butter melted + more for greasing 1 poblano pepper diced 4 scallions sliced -Preheat oven to 350F -Grease a loaf pan with butter -Roll each dough out into a 15x9 rectangle, slice each into 15 pieces as shown. -Place a cube of cheddar and one cube of ham into the center of each piece of pizza dough. Seal and roll. Place the first 15 seam side up into the greased loaf then brush with about a tbsp of butter and sprinkle ½ the poblano and ⅓ the scallions. Place the next 15 on top of the first layer, brush with 1 tbsp butter, remaining poblano peppers and scallions. -Cover with plastic wrap and let sit for 30-45 minutes then place in the oven for 45 minutes or until the loaf has an internal temperature of 200F. -Serve warm with remaining melted butter! #EasyRecipe #garlicknot #bakinghack #hamandcheesesandwich

BALSAMIC CAVIAR -1cup balsamic vinegar -1 tsp Agar Agar (seaweed extract) -½ cup olive oil -Pour olive oil into a glass jar and place into the freezer for 40 minutes. -Once the olive oil has been in the freezer for 25 minutes, mix together the balsamic vinegar and the Agar Agar. Pour the mixture into a small sauce pan and bring to a high simmer. Simmer for 2 minutes, then remove from heat and let sit for 15 minutes. After 15 minutes the vinegar thicken. -Use a dropper or a small spoon to drop tiny droplets of the balsamic vin mixture into the cold olive oil. -Strain the oil with the balsamic caviar through a fine mesh sieve. TOMATO CONFIT 20 ounces grape tomatoes 6 cloves garlic 1 tsp salt ¼ tsp pepper 5 sprigs thyme 2 cups olive oil -Preheat oven to 250F -Add all the ingredients to a 9x9 baking dish. -Place in oven and let cook for 2 hours. #bruschetta #balsamicpearls #balsamiccaviar #caviar

3 INGREDIENT GLUTEN-FREE, HIGH PROTEIN WRAP! Makes 3 Wraps Ingredients: 2 large jarred roasted peppers, drain and pat dry 3 tbsp chickpea flour 2 eggs Addition Add-In Options ¼ tsp salt ¼ tsp paprika Pinch pepper -Place all the ingredients into a blender and blend until smooth and lump-free. -Pour ⅓ of the mixture into a non stick pan and spread batter until it forms an 8 inch circle. -Turn heat to medium-low and let the first wrap for 3 to 4 minutes or until the edges start to lift from the pan. Flip and cook for 1 min more. The 2nd and 3rd wrap may take only 2 to 3 minutes to cook on one side and 30 seconds on the other. -Remove from pan and let cool. -Fill with your favorite topping and either wrap like a burrito or roll to create pin wheels. #glutenfree #highprotein #3ingrefients #healthysandwich #vegetarianrecipe

Fried egg yolk and caviar! What could be better. Full recipe below. Ingredients: 6 egg yolks 3 cups bread crumbs 1 tsp salt ½ tsp pepper ½ tsp papprika 4 cup vegetable oil 6 tsp creme fraiche Caviar -Add bread crumbs, salt, pepper, paprika to a bowl and mix well. -Spread ½ the bread crumb mixture on to a 12x8 baking sheet. -Use the back of a spoon to make 6 indentations in the bread crumb mix. -Gently place each yolk on top of the breadcrumb mixture and then top with with remaining bread crumb mixture. -Place in freezer until frozen solid. -Add oil to a 3 quart sauce pan and turn heat to medium-high. -Once oil reaches a frying temperature of 350F, drop yolks into the oil. If you don’t have a thermometer, place a wooden toothpick in the oil, once bubbles are ready, it’s time to start frying. Cook for 1-2 minutes or until light golden brown. Remove and set aside. -Plate and top with creme fraiche and caviar of choice.

S'mores Pancakes! Ingredients: 4 jumbo marshmallows 3 cups pancake batter 1 cup of milk chocolate chips 4 graham crackers -Cut each marshmallows in 3 and place onto a baking sheet. -Burn both sides with a torch or on an open stove top flame. -Place in freezer for a few hours. -Preheat pancake maker. -Add 2 tbsp of batter to the pancake maker then place 1 frozen burnt piece of marshmallow to the center. Cover with batter, close and let cook until golden brown. -Place milk chocolate chips into a microwave save bowl. Place bowl into the microwave for 30 second intervals, stirring in between. Continue until all of the chocolate has melted. -Place graham crackers into a blender and blend until it turns to dust. -Cover pancakes in warm dark chocolate and graham cracker dust.

PIZZA CHIENA!! This savory Italian Easter pie goes by many names. Some call it Pizza Rustica, or Pizza Piena. In Neapolitan Dialect we call it Pizza Chiena and I can’t imagine Easter (Pasqua) without it! Dough/Crust Ingredients: 3 C flour 1 packet RapidRise yeast 1 tsp salt 1 tsp sugar 1/2 tsp ground pepper 3 tbsp olive oil 2 eggs whisked+ 1 egg whisked for egg wash 3/4 C water Stuffing Ingredients: 4 oz of prosciutto cubed 8 oz of ham cubed 5 oz soppressata cubed 1 lb ricotta (If your ricotta is watery, be sure to strain it) 10 oz fresh mozzarella cubed 2 C grated Parmigiano Reggiano 10 oz smoked scamoza cheese cubed 4 eggs whisked Instructions: -To a large bowl, add flour, yeast, salt, sugar & pepper. Use a whisk to mix well. -To the same bowl, add olive oil, 2 eggs & 1/2 the water. Use your hands to start to mix the dough. Slowly start to add the rest of the water and continue to work the dough with your hands. If the dough is still too dry, you can add water 1 tbsp at a time. You should not need more than 1 cup of water. -Sprinkle some flour onto a flat surface. Drop the dough onto the surface & knead for a minute or two. Divide the dough into 2 pieces making one piece slightly larger than the other. Roll both into balls. -Sprinkle a bit of flour into 2 small bowls. Place the balls into each bowl, cover with plastic wrap &let sit at room temp for at least an hour. -Preheat oven to 375F. -Add all of the filling ingredients to a large bowl & mix well. -Lightly grease a 10 inch springform pan with olive oil. -When the dough is ready, place the dough onto a floured surface. Roll the larger piece into a 16 inch circle. Roll the other into a 12 inch circle. -Place the 16 inch piece into the springform pan allowing for 1 inch to hang over. -Add the filling, top with second layer, fold over the edges, brush with egg wash, pierce with a fork and bake for 45min to 1 hour or until the crust is golden brown. -Let rest for an hour before diving in!!

My VEGAN CACIO E PEPE is so creamy you won’t miss the cheese! Ingredients: ¼ cup olive oil 2 shallots roughly chopped ½ tsp salt ½ tsp fresh ground pepper 1 roasted garlic bulb (see below) 12 oz riced cauliflower fresh or frozen ½ cup toasted pine nuts 2 tbsp nutritional yeast (optional) ½ lb bucatini -Bring a large pot of salted water to a boil. Once water is boiling, add bucatini. -Add olive oil to a large skillet and warm over medium heat. Once olive oil is warm, add shallots. -When shallots are translucent, add roasted garlic, riced cauliflower, toasted pine nuts, salt and nutritional yeast (optional). Stir and let cook for 5 minutes or until cauliflower is tender. -Once the bucatini is done (cooked al dente) , reserve 1 cup of pasta water then strain and set aside. -Add the cauliflower mixture, plus ½ cup pasta water to a blender and blend until creamy and smooth. -Pour mixture back into the pan, add pepper and pasta. Add ¼ cup more pasta water and stir. Remover from heat and serve warm! Roasted Garlic: Preheat oven to 400F for 20-30 minutes. Chop off the top of a medium-sized garlic bulb, exposing just the ends of each clove. Wrap in aluminum foil & roast for 35 minutes. #vegan #easyveganrecipes #veganrecipe #veganpasta #yum #EasyRecipe #quickrecipe