Heirloom Tomato Salad

There is nothing better than a fresh, simple salad for dinner on a nice warm day. I got off work yesterday and ventured into Whole Foods and came upon these delicious heirloom tomatoes and knew immediately that I needed to have them for dinner. I added some fresh herbs, mozzarella cheese, and home made croutons, it was delicious! I can't wait to have the left overs for lunch today.

Heirloom Tomato Salad

1 Small Loaf Crusty French Bread

2/3 Cup Extra Virgin Olive Oil

1 1/4 Teaspoon Kosher Salt, divided

1/2 Cup Cider Vinegar

1 Tablespoon Fresh Oregano, chopped

3 Tablespoons Fresh Basil, chopped

2 Large Heirloom Tomatoes

3 Regular Red Tomatoes

1 Pound Small Mozzarella Cheese Balls

Preheat an oven to 375 degrees. Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Toss with 1/3 cup of the olive oil, squeezing the bread to help absorb the oil. Sprinkle lightly with a bit of salt, and place on a baking sheet. Toast stirring a few times until the croutons are golden brown, about 15 minutes, let cool.

Using a wooden spoon or muddler, pound the oregano and 1/4 teaspoon of the salt in a large bowl to release the oils from the herb. Add the remaining 1/3 cup olive oil, salt, vinegar and basil and whisk to combine.

Stem and chop tomatoes into large pieces and add to the vinegar mixture. Cut the cheese into bite-sized pieces, if necessary, and add to the tomato mixture, stir well to combine. Let rest for about 15 minutes to let flavors meld together, stir again. Serve in a bowl with the fresh croutons.

Summer Succotash

I know it seems as if I've fallen off the face of the earth this year, but I really haven't! Thank you everyone for your kind words to continue my blogging! Also, a thanks to my friends who have been complaining about how tired of the last post that I did :)
To be honest I really haven't been cooking a lot this year, and if I have, I've been re-visiting all my old recipes so I haven't had a lot of recipes to post. Low and behold I woke up this week eager to try something new and threw a last minute dinner party, so alas, a new recipe!
I can't help but smile when I hear the word succotash, it immediately transports me back to when I was a kid watching cartoons and hearing "suffering succotash"!
I was intending on serving this as a bed for fish or scallops, but the seafood just didn't look too good, so I ended up making a delicious BBQ Pork Loin, in which I will blog a bout soon!

Summer Succotash

12 Ounces Bacon
1 Large Sweet Onion, finely diced
2 Large Cloves Garlic, finely minced
1 Pound Frozen Sweet White Corn
1 Pound Frozen Shelled Edamame
2 Tablespoons Balsamic Vinegar
2 Pints Grape Tomatoes
1/2 Cup Fresh Flat Leaf Parsley, chopped
1/2 Cup Fresh Basil, chopped
1 Lemon
Salt

In a very large skilled fry bacon until very crisp, remove to paper towels to cool. Drain all but 2 tablespoons of bacon drippings from pan, return to medium heat. Add onion and garlic, salt lightly and saute until soft and just beginning to get a bit of color. Next add corn, and edamame cover and cook for 6-8 minutes until thawed and heated through. Add tomatoes and balsamic vinegar and stir, cover and cook a few minutes until tomatoes are just softened and start to burst. Remove from heat and let cool to room temperature. Now add chopped parsley and basil and juice of the lemon. Crumble bacon over top and mix, salt to tase and serve at room temperature.

Salt Crusted Potatoes

I've seen many versions of salt crusted potatoes and thought I would give it a whirl. I love the sweetness of a baby red potato and then with the salt crust, yum! This really is the easiest recipe ever. Also, the skins of the potatoes come out super crisp and tender like parchment. Enjoy!

Salt Crusted Potatoes

2 Pounds Baby Red Potatoes
Olive Oil
Kosher Salt
Bay Leaves

Scrub potatoes and dry. Then toss with just enough olive oil to coat.
Place 1" of salt in a baking dish that is large enough to hold all the potatoes in a single layer, scatter a few bay leaves. Next place potatoes in salt and press into the salt so they are almost covered. Bake in a 375 degree oven until tender, about 45 minutes. Brush a bit of the salt off and serve immediately.

Beet & Cabbage Coleslaw

My friend just made this and it's delicious! I also love how easy it
is to make, and it's beautiful.

Beet & Cabbage Slaw

1/2 Cabbage, shredded
1 Beet, shredded
3/4 Cup Italian Dressing
Salt & Pepper

Mix cabbage and beets with dressing. Add salt and pepper to taste.
Yum, enjoy!

Roast Squash

Roast squash is one of my favorite fall items, I love the sweet yummy flavor that it has. I like how versatile it is because you can use it as a side dish, a snack or like I have done here, added to a salad. Taking the skin off the squash is the hardest part of the process, make sure you have a very sharp knife or heavy duty vegetable peeler!

Roast Squash

1 Squash (Acorn or Butternut are my favorites)
Olive Oil
Brown Sugar
Salt

Cut squash in half, remove seeds and skin. Cut into 3/4 inch cubes and place on a non-stick baking pan. Drizzle with a little olive oil and then lightly sprinkle with salt and brown sugar. Bake at 400 degrees until sugar starts to caramelize and squash is just tender, about 20-30 minutes. Serve hot or let cool and use on salads or enjoy as a snack.

I made a simple salad using some mixed greens, a seared steak and a pungent blue cheese...the sweet squash and blue cheese together were to die for!

Greek Taziki Sauce & Appetizer

I had a mad craving for Greek food the other day and decided that instead of going out to eat I would cook and invite a couple friends over. I love that Greek food can be really simple or really complicated to make, and being lazy I went with the easy recipes. I decided to make my personal favorite Taziki sauce and then I just added onto that with olives, fresh veggies, hummus, pita bread, feta cheese, and some lamb burgers so we could turn this appetizer into a meal by making gyros. It was so nice to be able to just sit outside in the backyard and relax and graze on the appetizer, which so easily transitioned into dinner. This would also be a great appetizer if your throwing a large party, or need a heavy snack during mid-day. Opa!


Greek Taziki Sauce

4 Cups Whole Milk Yogurt
3 Cloves Garlic, minced
1 Cucumber, peeled, seeded, and finely diced
2 Tablespoons Extra Virgin Olive Oil
Juice From 1/2 Lemon
1/2 Teaspoon Salt

The secret to making a good thick taziki sauce is to drain the yogurt first. Simply line a colander with 2 layers of paper towels and dump in yogurt. Let drain over a bowl for 2 hours, you will lose half the volume of the yogurt, so make sure to use the full 4 cups.
Next place the thickened yogurt into a mixing bowl, add the garlic, cucumber, olive oil, lemon and salt and stir until well combined. Cover and let rest for at least one hour before serving so that the flavors can develop (the longer it sits the more pronounced the garlic will be). Stir again and place into your desired serving dish.
To make a full appetizer plate cut up tomatoes, cucumbers, red onion, fetta cheese, and warm pita bread and hummus, and serve.

There is nothing better than that first sweet taste of fresh corn on the cob during summer. I just picked up some corn on a whim when I was at the store this week and crossed my fingers that it would be sweet and delicious, well I was not disappointed! I love corn grilled, boiled, baked in foil, actually any which way, but this is my favorite way to prepare it.

Corn on the Cob

Corn
Butter
Parmesan Cheese
Paprika

Cook the corn your favorite way, I usually husk mine and just throw it on the grill, but it was raining so I couldn't, so I boiled it for a few minutes. Next cover it in butter, Parmesan cheese and paprika. The saltiness of the cheese really brings out sweetness in the corn and the paprika just adds a hint of interest. Please enjoy!

Pasta Primavera

I worked a really long day last week and was starving after work. Normally I would just grab something on my way home, but I wanted to be in the kitchen and have a yummy homemade meal and came up with this light pasta dish. I just grabbed all my favorite veggies, some shrimp and fresh pasta and threw it all together. This dish is very quick to make and you can literally use any type of veggies you like. Pasta Primavera simply means Spring Veggies in Italian, so do your own thing and enjoy!

Pasta Primavera

1 Pound Large Shrimp, peeled and deveined
2 Shallots
3 Cloves Garlic, minced
8 Ounces Mushrooms, sliced
1 Red Bell Pepper
1 Pound Asparagus, ends trimmed and cut into 1 inch pieces
Handful Fresh Basil, chopped
Handful Fresh Parsley, chopped
1 Pound Fresh Linguini (I used half regular and half spinach linguini)
1 Cup Chicken Stock
Parmesan Cheese, for garnish

Bring a large pot of water to a boil and cook pasta per the package directions until almost al dente. While pasta is cooking, drizzle a little bit of olive oil in a large sauté pan over medium-high heat, add shallots and garlic and cook until just tender. Next add the mushrooms, bell pepper, and asparagus, and continue cooking until almost tender. Add the basil, parsley, shrimp, pasta and chicken stock. Cook until pasta is al dente and shrimp is cooked through, just a few minutes more. Serve with a sprinkling of parmesan cheese.

Veggie Samosas

If you have been an avid follower of my blog, you know that I love cooking Indian food. I just love the spices, the intense flavors, and aromas that come out of these dishes. Indian isn’t something that you can whip up at the spur of a moment, and many times it tastes better the next day, after all the flavors meld together, but it’s well worth all the wait and effort. I have a hard time with appetizers, especially when it comes to Indian cuisine and wanted something to go with dinner the other night, so I decided to dive into the world of fried deliciousness. What transpired in the kitchen was the perfect blend of veggies, spices, and fried dough, a truly perfect appetizer if you ask me. This recipe is wonderful as a standalone, but also goes well with a mango or apricot chutney and store bought is definitely accepted here, as most of the flavor comes from the samosa.

Veggie Samosas

3 Large Russet Potatoes, skinned boiled and mashed
¼ Cup Frozen Peas, thawed
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
½ Red Onion, finely minced
2 Jalapeno Peppers, seeded and finely minced
2 Tablespoons Fresh Cilantro, chopped
2 Tablespoons Fresh Peppermint, chopped
Juice of 1 Lemon
1 Teaspoon Salt
1 Package Spring Roll Wrappers (these are in the refrigerator section by the veggies)
Vegetable Oil, for frying

Mix all filling ingredients in a bowl until well combined, season with more salt and lemon juice if necessary.
Lay out several spring roll wrappers and with a pastry brush gently wet the edges with water. Place a heaping teaspoon-sized amount of filling in the middle of the pastry. Fold the edges of the pastry over the filling to form a long cylinder, then fold in the long sides to seal (see photo for more detail). Continue until all filling is used.
Heat 2 inches of oil in a large heavy bottomed pan to 350 degrees. Fry samosas until golden brown on all sides and warmed through, about 3 minutes. Serve immediately, or keep hot in a 200 degree oven on a wire rack until ready to serve.

Broccoli Stir Fry

There is just something about a simple stir fry that is so satisfying! I love broccoli, but only if it’s perfectly cooked and not soggy. I was at the store the other day and the broccoli just jumped out at me so I decided to take it home and throw it into a stir fry. I just added a few ingredients I had in the fridge and then used a little soy sauce and oyster sauce to flavor it with. If you have some Thai basil around that is another great ingredient to throw in at the end, it adds a yummy sweet, almost licorice type flavor.

Broccoli Stir Fry

2 Boneless Skinless Chicken Breasts, cut into thin slices
1 Head Broccoli, cut into little spears
6 Stalk Celery, sliced
1 Small onion, sliced
1 Pound Mushrooms, quartered
1 Tablespoon Fresh Ginger, finely minced
Vegetable Oil, for frying
¼ Cup Oyster Sauce
2 Tablespoons Soy Sauce

Heat a wok over high heat and add a little oil, fry chicken until browned and almost cooked through, remove and set aside. Next add a little more oil and cook the broccoli until just browned, but still crunchy and remove. Add the celery onions, mushrooms, and ginger and cook until just soft, about 3 minutes. Add the chicken and broccoli back to the pan and pour in the oyster sauce and soy sauce, cook until the sauce is slightly reduced and broccoli is just tender. Serve plain or over steamed rice.

Summer Pasta Salad

I just can’t get enough fresh veggies during the summer and thought I would throw all my favorites into a pasta salad. I almost named this Ratatouille Pasta Salad but Summer Pasta Salad seemed to fit better. This is such an easy recipe to whip up for a picnic, dinner, or a barbecue, you must try it out. I usually make my more traditional pasta salad with the mayonnaise based dressing, but thought I would change it up a bit this time.

Summer Pasta Salad

1 Package Tri-Colored Rotelli Pasta, cooked, drained, and cooled
2 Yellow Summer Squash
2 Small Zucchini
1 Cucumber, peeled and seeded
4 Roma Tomatoes
1 Red & Yellow Bell Pepper, seeded
½ Red Onion
8 Ounces Fetta
1 Bottle Italian Dressing (yes I cheated a bit here)

Cut all veggies into similar sized pieces, toss with pasta, cheese, and dressing and let sit for a couple hours for the flavors to meld together. You will probably need to add more dressing before serving, the pasta soaks it up very quickly.

Japanese Pickled Cucumbers

I absolutely love cucumbers and love them even more when they are seasoned with any type of pickling spice. I found this recipe in my last Gourmet magazine and had to immediately go to the Asian market and buy the ingredients. I had never heard of Japanese cucumbers before this recipe, but sure enough they had them at the marked. They are really thin and don’t have any seeds, the skin is tender and has a bit of a spicy kick to it, I will definitely use these in the future, as I hate de-seeding cucumbers when I make salads.

Japanese Pickled Cucumbers

5 Japanese Cucumbers (you can find them at your Asian supermarket)
2 Teaspoons Kosher Salt
½ Teaspoon Wasabi Powder
¼ Cup Seasoned Rice Vinegar
½ Teaspoon Soy Sauce

Using a vegetable peeler or mandolin, cut cucumbers into long thin strips and place into a colander. Toss cucumbers with salt and let drain for 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls of the cucumbers to remove excess water; pat dry.
Stir together the wasabi powder, vinegar, and soy sauce until wasabi powder is dissolved. Toss the cucumbers with the sauce and let sit for a few minutes for flavors to mingle. Serve within 2 days.

Oven Roasted Asparagus

I love asparagus and am so glad its back in season. I could eat this with every meal, or even on its own as a meal by itself. My favorite way to cook asparagus is on the grill, but it’s been so cold out that it isn’t worth the effort. Instead of grilling I often just use my oven! It only takes a few minutes and you get perfectly tender, crispy asparagus every time.

Oven Roasted Asparagus

1 Pound Asparagus
Extra Virgin Olive Oil
Salt & Pepper

Bend asparagus and snap off tough bottom part (about 2-3 inches), then wash and set aside to dry. Place asparagus on a cookie sheet and drizzle with olive oil, then sprinkle with salt and pepper. Toss to ensure asparagus is coated thoroughly with the olive oil and salt & pepper.
Bake for 10-15 minutes in a 450 degree oven until just tender, if you desired you can turn on the broiler the last few minutes to slightly char the surface. Do not over-cook or asparagus will turn soggy.

Corned Beef & Cabbage

My roommate Wendy made this for Saint Patrick’s Day and it was super yummy. I hate to admit it but I had never had corned beef and cabbage before! It’s funny how many basic things like this I have never even tasted. I was little concerned about pickled beef brisket, but was pleasantly surprised by the good slightly tangy flavor the brining and cooking adds to the meat. We had several friends over and just sat around the dining table and chatted and ate a ton. For drings we served Black & Tans, and for a side I made French bread and Irish Soda Bread.

Corned Beef & Cabbage

1-3/4 pounds onions, divided use
2-1/2 pounds carrots, divided use
6 pounds corned beef brisket or round
1 cup malt vinegar
12 ounces Irish stout beer
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 pounds cabbage, rinsed
2-1/2 pounds small red potatoes, scrubbed
1/2 cup coarse grain mustard, optional
1/2 cup Dijon mustard, optional

You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.

Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Remove corned beef, skim fat. Cover and return to a boil. Add onions, carrots and red potatoes to the broth, with the cabbage on top. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments. Or horseradish sauce.


Horseradish Sauce

¼ Cup Mayonnaise
1-8 Ounce Jar Horseradish
Zest of 1 Lemon
Salt and Pepper to taste

Mix all ingredients and let sit for a few minutes for flavors to mingle.

Wild Rice with Chicken and Asparagus

This is a nice healthy quick meal to fix and has a lot of flavor. I love the taste of wild rice and the firm texture of all the different grains. If you want to make this more healthy you can definitely leave out the butter and the cheese. I of course add extra cheese to mine, but that’s ok right?

Wild Rice with Chicken and Asparagus

2 Boneless-Skinless Chicken Breasts, cut into cubes
1 Bunch Asparagus, tough ends removed and cut into 1 inch pieces
2 Cups Wild Rice
4 Cups Chicken Stock
2 Tablespoons Butter
1 Teaspoon Salt
1 Tablespoon Oil
Handful Parmesan Cheese

In large sauce pan, heat the butter, add rice and salt, cook until fragrant. Add chicken stock and bring to a boil, reduce heat to a simmer, cover and let cook for 20 minutes. While rice is cooking, add oil to a non-stick frying pan and cook chicken for about 5 minutes, add asparagus and continue cooking for an additional 5 minutes, or until chicken is cooked through and asparagus is tender. Add the chicken mixture to the rice and stir, serve with a sprinkling of parmesan cheese over the top.

Bok Choy

I love how easy this side dish is, and it has a ton of flavor. I serve this with any type of meat, or even on its own for a light healthy lunch. What I love about bok choy is that it is packed with flavor, cooks quickly, and does not get soggy like spinach does.

Bok Choy

2 Bok Choy
2 Cloves Garlic, minced
2 Tablespoons Butter
½ Teaspoon Kosher Salt
½ Teaspoon Coarse Ground Black Pepper

Cut bottom ½ inch from bok choy and rinse stalks under cold water until completely clean, dry on paper towels.
Heat butter in sauté pan over medium high heat until melted, add garlic and cook until fragrant, about 30 seconds. Add bok choy, salt and pepper and continue to sauté until tender, about 5 minutes.

Lumpia (Filipino Egg Rolls)

This recipe is from my friend Taven’s mom, a native of Hawaii. She is an amazing cook and I am so blessed to have been shown this recipe. My amounts are what I remember, as she doesn’t really measure anything. What I love about egg rolls is you can really improvise and change up any of the ingredients with things that you love. I made over one hundred of these for my Christmas party a couple weeks ago and they were a huge hit! Please enjoy this yummy treat.

Lumpia (Filipino Egg Rolls)

1 Pound Ground Beef
1 Pound Ground Pork
1 Bunch Scallions (Green Onions), cleaned and chopped into 1/8 inch slices
4 Stalks Celery, cut in half lengthwise and then into ¼ inch slices
2 Carrots, peeled and shredded
1 Pound French Cut Green Beans, frozen
1 Pound Bean Sprouts
1 16 ounce can Bamboo Shoots, julienned
1 16 Ounce Can Water Chestnuts, drained and chopped
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package Frozen Lumpia Wrappers (I like to use Menlo Brand)
Eggs
Vegetable Oil

In large frying pan brown beef and pork, drain off grease and place in large mixing bowl. Add 2 tablespoons oil to pan and sauté scallions, celery, and carrots until tender, about 5 minutes, remove add to bowl with meat. Add 2 more tablespoons oil to pan and sauté green beans until tender, about 6-8 minutes, add bean sprouts and cook an additional 5 minutes, or until tender. Add water chestnuts, and bamboo shoots, continue to cook an additional 5 minutes. Remove from heat and add to meat mixture, sprinkle with salt and pepper, mix well, and place in refrigerator until cool, about 1 hour.
Beat 1 egg with 2 tablespoons water in small bowl. Brush lumpia wrapper with egg wash, place 3 tablespoons meat mixture into wrapper, and wrap tightly (follow directions on inside of package). Continue rolling lumpia until all filling is gone.
Heat 2 inches of oil to 375 degrees in large heavy pot. Working in batches add a few lumpia to the oil at a time and fry until dark golden brown, about 5 minutes, drain on paper towels or wire rack, serve with soy sauce.
Lumpia can be cooled in refrigerator and re-heated in 375 degree oven for 10-12, minutes or until crispy.

Brussels Sprouts with Browned Butter and Garlic

I love brussels sprouts and this is an easy way to cook them and make them look a little gourmet. Browned butter adds a ton of flavor to any dish, and is a perfect match with the garlic and brussels sprouts. I have made this a few times for dinner parties and even people that don’t usually enjoy the delectable baby cabbages liked this dish. This would also make the perfect side dish for Thanksgiving and it doesn't take up any room in the oven.

Brussels Sprouts with Browned Butter and Garlic

1 Stick Unsalted Butter
2 Pounds Brussels Sprouts
3 Cloves Garlic, minced
1 Teaspoon Salt
1 Teaspoon Pepper

Wash and trim brussels sprout. Place slicing blade in your food processor and process all brussels sprouts to create thing disks. Heat large sauté pan over medium high heat, add butter and let cook until foam subsides and butter turns golden brown. Add garlic and cook until fragrant, about 20 seconds, then add brussels sprouts, salt and pepper. Continue cooking until brussels sprouts are tender and turn golden brown on the edges.

Zucchini In Tomato Sauce

I know, it’s another Indian recipe, but oh well. This is a very easy recipe to make and would be a good side dish even if you were serving chicken or steak, as It’s pretty neutral in flavor. It’s also vegan, so you can be safe serving it to anyone!

Zucchini In Tomato Sauce

2 Pounds Zucchini, cut into ½ inch thick slices
3 Tablespoons Vegetable Oil
½ Teaspoon Cumin Seeds
½ Teaspoon Mustard Seeds
1 Onion, thinly sliced
2 Garlic Cloves, crushed
¼ Teaspoon Ground Turmeric
¼ Teaspoon Chili Powder
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
½ Teaspoon Salt
1 Tablespoon Tomato Paste
1-14 Ounce Can Chopped Tomatoes
1/4 Cups Water
1 Tablespoon Chopped Cilantro
1 Teaspoon Garam Masala

Heat oil, fry the cumin and mustard seeds for 2 minutes until they begin to sputter. Add the onion and garlic and fry for 5-6 minutes. Add the ground turmeric, chili powder, coriander, cumin and salt and fry for 2-3 minutes more. Add the zucchini and cook 5 minutes. Add the tomato paste, chopped tomatoes, and water; then cover and simmer for 10 minutes until the sauce thickens. Stir in the fresh cilantro and garam masala. Cook 5 minutes more or until the zucchini are tender.

Pasta with Spinach Pesto Sauce

I was at my friends watching Food Network and immediately had to try this recipe. I love spinach and how could a sauce made with spinach, goat cheese and cream cheese not be amazing? This would be a great dish to whip up for a last minute dinner party; it literally took 10 minutes from start to finish!

Pasta with Spinach Pesto Sauce

10 Ounce Bag Baby Spinach
2 Cloves Garlic, peeled
2 Ounces Goat Cheese, at room temperature
2 Ounces Cream Cheese, at room temperature
1 Teaspoon Salt
1 Teaspoon Pepper
1 Pound Pasta
2 Tablespoons Parmesan Cheese

Cook pasta according to directions, reserve some of the pasta water.
While pasta is cooking you can make your sauce. In bowl of food processor mince garlic. Add half of the spinach, goat cheese, cream cheese, salt and pepper and process until smooth and creamy, place in large bowl or serving dish. Roughly chop the remaining spinach and add to bowl. Drain pasta and place into bowl with the pesto sauce and stir to combine, add a little reserved pasta water if sauce it too dry. Sprinkle with parmesan cheese and serve.