​Serves: 4
 
Olive oil
2 to 3 medium to large zucchini, cut into ¼ to ½ inch vertical slices
1 lb. sweet Italian sausage meat, crumbled and browned
8 oz. ricotta
¼ cup fresh parsley, shredded
8 oz. shredded* cheese- choose from or blend: mozzarella,
                        provelone, pecorino, or fontina
3 to 4 tablespoons of shredded Parmesan cheese.

1. Preheat oven to 375º.
2. Smear or spray the bottom of a 13”x9” baking dish with a small amount of olive oil.
3. Add the first layer of zucchini slices covering the bottom of the pan, slightly overlapping where necessary.
4. Spread a thin layer of ricotta cheese atop the zucchini slices in the baking dish.
5. Press a spare layer of crumbled browned sausage into the ricotta.
6. Sprinkle lightly with parsley.
7. Sprinkle with shredded cheese/s.
8. Repeat with another layer of zucchini, etc.  You will need at least three or four layers depending on the depth of the baking dish.
9. Sprinkle the top layer with the Parmesan cheese.
10. Place the baking dish in the oven and bake for 25 to 40 minutes.  Test the doneness with a toothpick.  Timing will vary based on thickness of the zucchini slices.  Fully cooked slices will yield gently to the toothpick, though they should remain slightly firm, not mushy.  The Parmesan cheese top should be golden brown and bubbled.
11. Serve while hot.

 
*Shredded cheese pieces are larger and melt a bit slower that the finely grated, commercially available cheeses.

​ROBERTA’S OF BROOKLYN PIZZA DOUGH
                                                Adapted from New York Times
 
Makes:  Two 12” pie crusts
 
1 cup plus 1 tablespoon Italian Pizza flour
1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour
1 teaspoon fine sea salt
¾ teaspoon active dry yeast
1 teaspoon extra-virgin olive oil
Extra flour for surface working
 

1. In a large mixing bowl, combine flours and salt.
2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
3. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
4. Knead rested dough for 3 minutes.  Cut into 2 equal pieces and shape each into a ball.  Place on a heavily-floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
5. To make pizza, place each dough ball on a heavily-floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.  Top (see below) and bake of 15 to 25 minutes, depending on the thickness of your dough crust.

 
NOTE:  You can freeze one of the dough balls for another time.
 
TRI-PIZZA TOPPINGS
 
Vegetarian Third:
⅓ cup of tomatillo salsa verde
½ cup of Fontina cheese, shredded
8 to 10 slices of zucchini
8 to 10 thick slices of tomato
10 to 12 halves of yellow cherry tomatoes
 
Alternative Third #1
⅓ cup tomato sauce
½ cup mozzarella, shredded
15 to 20 slices of pepperoni
¼ cup small basil leave, or large shredded leaves
 
Alternative Third #2
⅓ cup tomato sauce
½ cup Pecorino Romano
15 to 20 slices of sausage
¼ cup small basil leave, or large shredded leaves
 

1. Preheat oven to 375º.
2. With a paper towel, rub a tiny bit of olive oil onto the surface of your pizza pan.
3. Flatten and push out your dough out into a circle on a heavily-floured surface, working quickly.  Turning your crust occasionally while working it, until you have reached the desired thickness and size.  (See the two links above for a helpful demonstration of various techniques.)
4. Place the crust dough onto your pizza pan.
5. Arrange each third of the pie toppings on the crust.
6. Place the pan into the oven and bake for 15 to 25 minutes, depending on the size of your pan and the thickness of your crust.

 
NOTE: Whatever sauces you choose to use, be certain that it is thick and without a layer of loose liquid or moisture on top.  It will make the pie soggy.
 

Serves: 4
 
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose
¾ lb. sweet Italian sausage
1 small shallot, minced
2 tablespoons shredded parsley, plus a few whole leaves for garnish
1 cup ricotta, divided
Salt and fresh ground pepper

1. Brown sausage meat in large saucepan.  Remove to a medium bowl with a slotted spoon.  Set aside.
2. Place the shallots in the same saucepan with sausage drippings and sauté shallots until translucent.  Remove shallots to the sausage bowl with a slotted spoon.
3. Preheat oven to 375º.
4. Mix ½ cup of the ricotta and 2 tablespoons of parsley into the sausage mixture and stir until blended.
5. Spoon the mixture into the prepared tomato cups and place them in a casserole or baking dish.
6. Put the tomatoes into the oven and roast for 15 to 20 minutes depending on their size.
7. Place the tomatoes on a serving dish.  Spoon a dollop of the remaining ricotta on the top each tomato and garnish with a few parsley leaves.  Serve.

​Serves: 4 to 6
 
            6 soft flour tortillas
            6 crisp corn tortillas
            2 lbs. sweet sausage or ground pork, cooked until lightly browned
            2 cups tomato salsa
            2 cups Monterey Jack or “nachco” cheese
            2 ears fresh corn, cooked and shaved from the cob
            2 avocadoes, diced
            1 cup tomatillo salsa
            1 cup sweet peppers, diced
            1 cup snow peas, slivered
            1 cup zucchini, diced
            1 cup radish, minced
            1 cup jicama or celery root, diced
            1 cup hummus
            1 cup jalapeno chili, minced
            1 cup crisp tart apple, diced
            1 cup scallions, sliced thin
            1 cup cilantro, shredded
            1 cup leftovers, chopped or diced as appropriate
 

1. Preheat the oven to 250º,
2. Prepare a dish or basket lined with cloth napkins.
3. Place each ingredient in its own bowl or dish and arrange on a Lazy Susan or distributed around the table.
4. Warm the tortillas according to the directions and then place them in the prepared dish or basket and cover them with the ends of the napkins or cloth.
5. Invite your family to create their own tacos and devise an appropriate name for each creation.

 
 

Recipe by Anna Gill

Makes enough to stuff a 20-22 pound bird and a full extra baking dish

1½ pounds sweet Italian sausage or ground venison
1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally
2½ cups onion, finely chopped
1¼ cup celery, finely chopped
1 to 1½ cup peeled chestnuts, crumbled
12- to 20 fresh sage leaves
1/8 cup fresh thyme
1/8 cup fresh parsley
½ cup tart apple,
salt 
freshly ground black pepper
¼ teaspoon paprika
1 stick light butter, melted
2 eggs, beaten
1 cup hot chicken broth

A pair of thermal kitchen gloves, like Bluettes

1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside.
2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well.
3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing.
4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake.
5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 
6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe.

NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly.

Recipe by Kay Carroll, adapted from Eating Well magazine

8 servings 

• 1 tablespoon extra-virgin olive oil
• 10 ounces turkey Italian sausage, halved and sliced or crumbled
• 1 cup chopped onion
• 1 cup chopped carrot
• 2 tablespoons miinced garlic
• 6 cups low-sodium chicken broth or stock 
• 1 14-ounce can diced tomatoes, or fresh equivalent
• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound boiling potatoes, cubed 
• 1 pound , stems removed and chopped
• 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent)
• Salt and –pepper to taste

1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 
2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 
3. Stir in garlic and cook 1 minute more. 
4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 
5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 
7. Season with salt and pepper and serve.

Recipe by Anna Gill

Serves: 4

½ pound mild sausage meat or ground pork
4 (8-inch) flour tortillas
1½ cup coarsely grated Monterey Jack
1 small red onion, minced
½ cup corn kernels
1 cups small cilantro sprigs
1 tablespoon fresh lime juice
Salt
¾ cup fresh tomato salsa

1. If you are using a conventional oven, preheat it to 350o.
2. In a medium skillet, cook the sausage meat or the ground pork over moderate heat, stirring to break it up, until no trace of pink remains, about 8 minutes. Remove the sausage from the skillet with a slotted spoon to a paper towel lined bowl and let cool.
3. Set 4 tortillas on a large baking sheet (if using the oven) or a microwaveable platter. Spread with the sausage meat, cheese, red onion and 2 tablespoons of corn on ½ of the tortilla surface. Sprinkle the celery on top mixture and fold uncovered ½ of the tortilla over the topping.
4. If using an oven, place the baking sheet in the oven for approximately 5 minutes, until the cheese is melted. If using a microwave, place the platter in the microwave and cook for 2 to 3 minutes, until the cheese is melted.
5. Add the fresh lime juice to the salsa and mix.
6. Place one quesadilla on each serving plate and spoon the salsa on top. Garnish with cilantro and serve.

Recipe by Kay Carroll

Yield: 8 cups (12 Servings)

• 1/2 pound sausage (this used mild Italian chicken sausage)
• 2 celery ribs, chopped
• 1 large onion, chopped
• 7 cups seasoned stuffing cubes*
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium tart apple, chopped
• 1/3 cup chopped pecans
• 2 tablespoons butter, melted (reduced fat version works fine)
• Additional ground sage to taste
• Additional pepper to taste

*This recipe used homemade stuffing made with Wave Hill Bread.

1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 
2. Transfer to a large bowl; stir in the remaining ingredients.
3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. 

Recipe by Anna Gill

Serves 6

12 semi-dry Spanish-style chorizos (2 ounces each)
4 tablespoons extra-virgin olive oil
30 oz. hard apple cider
Crusty bread, for serving

1. Make four ½ -inch-deep slashes on one side of each chorizo.
2. In a medium, deep skillet, heat the olive oil until shimmering. Add the chorizos and cook over moderate heat, turning occasionally, until lightly browned, about 5 minutes.
3. Add the hard cider to the skillet and bring to a boil over high heat. Reduce the heat to moderate and cook, turning occasionally, until the chorizos are softened and the liquid is reduced to ⅔ cup, about 30 minutes.
4. Transfer the chorizos and sauce to a shallow bowl and serve with hunks of crusty bread and plenty of napkins.

Recipe by Anna Gill

Serves: 4 to 5

8 large eggs
½ cup skim milk
Salt & pepper to taste 
½ cup chopped pork sausage, sautéed
2 medium tomatoes, diced
3 tablespoons melted butter
¼ cup ramp stalk & bulb, finely chopped
½ cup ramp greens, chopped
⅓ to ½ cup shredded gruyere cheese 

1 -10 inch ceramic/glass quiche dish or pie plate

1. Preheat oven to 350.
2. Spread the melted butter around the quiche dish or pie plate.
3. Add the tomatoes and the chopped ramp stalk and bulbs. Cook in the microwave on high for 3 to 3 minutes.
4. Add the sausage and set aside.
5. In a medium mixing bowl, combine eggs, milk, salt and pepper. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy.
6. Add the egg mixture to the quiche dish or pie plate.
7. Bake for 10 to 15 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.*
8. Bake for another 15 to 25 minutes or until center is puffed up and set.

* If the cheese is put on too early it sinks to the bottom and stays there.

Recipe by Anna Gill

Servings: 4, generously

1 tablespoon plus 1 teaspoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large leek, white and tender green part only, finely diced
1 celery rib, peeled and finely diced
1 garlic clove, minced
4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve
1 teaspoon finely grated lemon zest
1 tablespoon thyme leaves
1 tablespoon chopped flat-leaf parsley
1 cup corn kernels
½ cup bottled clam juice
1 cup white wine
3 tablespoons tomato paste
½ tablespoon Old Bay seasoning
24 to 28 large shrimp, shelled and deveined
½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds
Salt and freshly ground pepper
½ lemon, thinly sliced
Pea shoots or green micro-sprouts for garnish
4 servings of rice or 4 thick slices of grilled country bread

1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes.
2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes.
3. Add the sausage, cover and simmer until the sausage is heated through.
4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes.
5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread.