Spicy Tomato Sauce

4 tablespoons extra 
virgin olive oil

3 shallots, sliced

3 garlic cloves, chopped

2 tablespoons 
tomato paste

32 oz. cherry or 
grape tomatoes

¼ cup red wine

1 teaspoon red 
pepper flakes

1 teaspoon raw sugar

salt and pepper to taste

In a large saute pan heat the olive oil to medium.  Add the shallots and saute for about 15 minutes until translucent.  Add the garlic and continue to cook. While the onions and garlic are cooking cut any the largest tomatoes in half and pierce the rest with the tip of a knife. Add the tomato paste to the onions and garlic and cook for about a minute. Add the tomatoes and red wine to the pan and cook with a lid until the tomatoes are bursting and soft, about ten minuets. Add the red pepper flakes, sugar, salt, and pepper. Taste to check the seasonings and adjust. Tomatoes vary in acid, sugar and flavor so the seasoning should be adjusted as needed. Crush some of the tomatoes with the back of a wooden spoon and continue to cook on medium heat until reduced to desired thickness. Enjoy with your favorite pasta, parmesan cheese. 

Bacon Rolled Dates in Apple Vinaigrette

12 large pitted dates

4 pieces of thick cut bacon

½ cup apple cider vinegar

1 green apple

Black pepper

12 toothpicks

Pre-heat the oven to 400 degrees F. Make sure there are no pits left in the dates. Cut the bacon into thirds on the horizontal axis. Wrap a third of a slice of bacon around one date and secure with a toothpick. Repeat this until all the dates are all wrapped. Place the bacon wrapped dates on a sheet pan and put into the oven for about 20 minutes or until the bacon is crispy. While the dates are in the oven set a small saucepan on the stove with the apple cider and black pepper. Chop up the green apple into small cubes and set aside. Heat the vinegar over medium low and let it reduce slightly. Pull the dates out of the oven. Drain some of the fat off the pan and put the brown drippings from the sheet pan into the vinegar. Whisk together until it is slightly reduced, about 3-5 minutes. Off the heat, add the green apple cubes, about ½ a cup.  Serve the dates on a platter with the dressing drizzled over the top.

Pumpkin Pie Bars

  

2 cups roasted pie pumpkin or 1 16 oz. can

1 stick melted butter

2 eggs

¾ cup sugar

1 cup flour

1 ½ teaspoons baking powder

2 teaspoons cinnamon

1 ½ teaspoons ginger

1 teaspoon cloves

¼ teaspoon salt

freshly grated nutmeg

1 cup raisins

½ cup lightly toasted chopped and whole pecans

½ cup lightly toasted whole pecans

Grease a 12 x 12 baking dish. Pre-heat oven to 325 degrees F. Mix all the wet ingredients in a large bowl. Mix all the dry ingredients including, the raisins and pecans. Combine the wet and dry mixtures. Decorate the top with the whole pecans. Bake for 20-25 minutes or until the bars are set. Cool, cut into squares, and serve. 

Radicchio and Orecchiette Pasta

2 thick slices of pancetta

1 box orecchiette pasta

2 tablespoons extra virgin olive oil

2 shallots

1 bulb or radicchio

¼ cup roughly chopped parsley

½ cup grated parmesan

In a large saucepan saute the cubed pancetta until golden brown. Reserve the cooked pancetta on a paper towel. Slice the shallots and cut the radicchio into ribbons. Add the olive oil to the pan and saute the shallots and radicchio on medium high heat. Add the grated garlic once the radicchio is slightly browned and the onions are translucent. While the veggies are cooking boil a pot of salted water and cook the pasta. Once the pasta is finished add it to the saute pan and toss. Turn off the heat and add back the pancetta. Toss in the parsley and cheese and serve warm. If necessary add some of the pasta water to the saute pan or drizzle with extra olive oil. 

Arugula and Fennel Salad

Dressing

1/3 cup extra virgin olive oil

1/2 cup grapefruit balsamic vinegar 

1 tablespoon Dijon mustard

Salt & fresh black pepper

Salad

1 bag Arugula

2 bulbs of fennel

1 cup shaved Parmesan

Whisk together dressing in the bottom of a serving bowl. Trim the top off the fennel and remove the outer shell and core. Thinly shave the fennel with a mandolin. Add the arugula and fennel to the bowl and toss. Add the Parmesan last and serve.