Including: How to make fresh pasta for tortelloni and other stuffed pastas & ravioli
Most of us who are at least a little enamored with Italian food realize and recognize the vast and unending code for Italian pasta shapes. They range from fairly consistent (spaghetti is spaghetti just about anywhere you go) to the incredibly confusing [...]

This one is Stephanie Approved Y’all!
1 butternut squash
6 spears asparagus (large)
1/4 vidalia or other sweet onion
1 large eggplant
1 C quinoa
2 C water
1 slice 1/4 inch thick pancetta, cubed
olive oil
salt & pepper
Cube butternut squash, egglant. Dice onion. Section eggplant to 1/2 inch sections.
Wash quinoa and combine with water in saucepan. Bring to boil, cover, reduce heat [...]

One bunch swiss chard
1 zucchini
1 carrot
1 cucumber
2 green onion
1 red beet
2 limes
good olive oil
sesame seeds
cayenne
salt & pepper
Wash all vegetables. Toast the sesame seeds and place in grinder. Alternatively, run roughly through mortar & pestal. Reserve.
Julienne zucchini, carrot, cucumber, red beet. Slice thinly the green onion. Whisk juice of two limes with several T olive oil [...]