Menu
Welcome to our dishes page!
The first recipe we will show you how to make is Linguine with Tomato Sauce provided by realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Directions:
Ingredients:
- 4 pounds tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, thinly sliced
- Kosher salt and black pepper
Coupons - 1 pound linguine
- 1 cup fresh basil
Directions:
- Coarsely chop the tomatoes, reserving the juices. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the tomatoes and their juices, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until the tomatoes break down and the sauce thickens, 45 to 50 minutes.
- When the sauce has 20 minutes left to cook, cook the pasta according to the package directions. Drain the pasta and return it to the pot. Add the sauce and basil and toss to combine.
The second recipe we will show you how to make is Cheese Ravioli With Toasted Walnuts provided by realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Directions:
Ingredients:
- 1 14- to 16-ounce package cheese ravioli (frozen or fresh)
- 1/3 cup olive oil
- 1 clove garlic, sliced
- 1 cup (2 ounces) walnuts, roughly chopped
- 2 teaspoons lemon juice
- kosher salt and pepper
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup grated Parmesan
Directions:
- Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
- Meanwhile, heat the oil in a medium skillet over medium heat.
- Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
The third recipe we will show you how to make is Eggplant Parmesan Rollatini provided by realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Directions:
Ingredients:
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 1/2 cups marinara sauce
- 2 large eggs
- 1 15-ounce container ricotta
- 2 teaspoons dried oregano
- 2 cups grated mozzarella (8 ounces)
- 1/2 cup grated Parmesan (1 1/2 ounces)
Directions:
- Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
- Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
- Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
- Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
- Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
- Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
The fourth recipe we will show you how to make is Salami and Spinach Stromboli provided by realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Directions:
Ingredients:
- 1 tablespoon olive oil, plus more for the pan
- 1 pound plain or whole-wheat pizza dough, thawed if frozen
- 1/4 pound thinly sliced salami
- 4 cups baby spinach
- 1/2 pound thinly sliced provolone
Directions:
- Heat oven to 425° F. Oil a rimmed baking sheet.
- Shape the pizza dough into a 12-by-15-inch rectangle. Top with the salami, spinach, and provolone.
- Working from a short end, roll up the dough and place seam-side down on the prepared baking sheet.
- Brush with the olive oil and bake until golden brown, 25 to 30 minutes.
The fifth recipe we will show you how to make is Steak with Arugula and Balsamic Mushrooms provided by realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Directions:
Ingredients:
- 2 tablespoons olive oil
- 1 pound flank steak
- kosher salt and black pepper
- 1 pound cremini or butter mushrooms, quartered
- 1 tablespoon balsamic vinegar
- 1/4 cup heavy cream
- 2 bunches arugula, thick stems removed (about 6 cups)
- 4 scallions, thinly sliced
Directions:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.
- Cook steak to the desired doneness, 3 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
- Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream.
- Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.
The sixth recipe we will show you how to make is Rustic Pork Ragu provided by realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Directions:
Ingredients:
- 2 tablespoons olive oil
- 1 2 1/2-pound boneless pork loin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large onion, chopped
- 2 sprigs fresh rosemary, leaves picked and chopped
- 4 cloves garlic, chopped
- 1 35-ounce can crushed tomatoes with juices
- 1 pound cooked pappardelle or other flat noodle
- grated Romano cheese, to taste
Directions:
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
- Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 1/2 to 3 hours.
- Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
- Serve over the pasta with the Romano sprinkled on top.
The seventh recipe we will show you how to make is Cauliflower Penne Puttanesca provided by realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Directions:
Ingredients:
- 3/4 pound penne or some other short pasta
- 3 tablespoons olive oil
- 1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets
- kosher salt and black pepper
Coupons - 2 cloves garlic, chopped
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup pitted kalamata olives, chopped
- 2 tablespoons capers, rinsed
- 1/4 teaspoon crushed red pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- grated Parmesan, for serving
Directions:
- Cook the pasta according to the package directions. Drain and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.
- Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.
The eighth recipe we will show you how to make is provided by Lemon-Parsley Risotto realsimple.com.
Here is the recipe and ingredients you will need to make this delicious dish.
Ingredients:
Ingredients:
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- kosher salt and black pepper
Coupons - 1 cup (4 ounces) grated Parmesan
- zest of 1 lemon, grated
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes.
- Add the rice and cook, stirring constantly, for 1 minute. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.
- Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. This should take about 30 minutes total. The rice should be tender but still slightly firm. Remove from heat.
- Add the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and the remaining butter and stir until the butter melts.
- Spoon into individual bowls and sprinkle with the zest and parsley.