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Here is a new twist to making an old favorite! And its all in one pot!


Flat leaf Italian parsley (chopped) Be generous - a good handful
6 garlic cloves
Olive Oil - (you do not need to use extra virgin)
Angel hair pasta
Crushed red pepper flakes
Sea salt

In a good size Pot (deep) put ¼ cup of olive oil, crushed red pepper, 6 garlic cloves (slice only in half), a hand full of flat Italian Parsley (chopped), and 2 tablespoons of sea salt. Put all of this together in the pot over a medium flame stirring constantly.

When barely cooked (do not have garlic brown) then add four  8oz glasses of water - put on lid and bring to a boil.

Add pasta and cook as package directs - add more water if necessary to cover pasta, but let this be more solid than soupy. Remove after pasta is al dente and let sit for 2 minutes.

Serve quickly, top with chopped parsley. Your favorite cheese can be added - I prefer “Lucatello”.

Serve with your favorite salad and crunchy bread.

I prefer a grainy organic pasta I buy at the Health food store. In my opinion your sauce makes this simple dish.

Prep time - 5 minutes cooking time 10 minutes.

***TIP - do not reheat this dish in the microwave.  Heat it on the stove top with a tablespoon of water retains its natural flavor.

Buon Appetito!

Serves 6 people

4 lbs of young lamb which includes 6 lamb chops (I prefer a young lamb ordered from a butcher or a leg of lamb butchered into various chops.  Lamb can be cut into chunks 2-4 inches)
Freshly ground pepper
¼ cup of extra virgin olive oil
2 bay leaves
1 red onion cut into rings
A handful of chopped fresh rosemary

Preheat oven to 500 degrees
Season lamb with salt and pepper
Place in a large roasting pan
Add remaining ingredients and toss to coat meat
Roast uncovered for 30 minutes reduce heat to 350 degrees
Then turn meat over, cover with aluminum foil and cook for 1 hour.
Discard the bay leaves
Serve immediately with Wild greens
I enjoy adding and extra freshly squeezed lemon drizzled over the lamb before serving.

Serves 6 people


You can use wild greens like dandelions, or escarole or mustard greens.
4 pounds of wild greens
2 tbs salt
1/8 cup of Extra Virgin olive oil
freshly ground black pepper
2 lemons freshly squeezed

Trim and wash greens.  (wash several times)
While washing the greens put a large pot with water and salt on stove
Add greens
Bring to a boil while pushing down the greens
When boiling reduce the heat and let it simmer for 30- 35 minutes to desired tenderness.
Drain greens and add pepper, olive oil and lemon juice and toss.