gnocchi in red sauce with spinach and sausage

• 1 lb gnocchi
• 1 can crushed tomatoes
• 1 can tomato paste
• 1 can diced tomatoes, drained
• 1 bag fresh baby spinach
• 1 package good quality sausage
• fresh garlic, chopped fine
• 1 large onion, chopped fine
• shredded parmesan cheese

In a large dutch oven or cast iron pot cook the sausage over a medium flame until just done. Remove from pot and chop into bite sized pieces, set aside. In same pan saute garlic and onion over a medium-high flame for 3-5 minutes. Add tomato paste and cook for an additional 3 minutes, stirring constantly. Add the crushed and diced tomatoes, bring to a simmer, cover and reduce heat, cooking for 20 minutes. Meanwhile, begin to cook gnocchi according to package directions. Add spinach and sausage back to sauce. Spoon sauce over cooked pasta, sprinkle cheese on top.

The dish: Somebody sent me an email message that was titled "the death of common sense" where it went on about how stupid most of us are. While I'd like to think that I haven't grown that cynical (yet), there are certain things that leave me wondering, "what are they thinking". The now defunct no carb diet craze did just that. I can see the virtue of limiting your carbs, especially if you have health concerns that would benefit from doing so, but the diet a few years back just went to a crazy extreme. There were scores of people that were afraid to eat a carrot but poured bacon and beef down their throat with a reckless abandon. Carbs are the basic building blocks of energy for your body and without them you'd feel lethargic. Like anything else there's good carbs and bad carbs and too much of even a good thing can quickly become quite the opposite. I bring this up in defense of gnocchi, a potato based pasta (carbs on carbs, roll over Dr. Atkins). You wouldn't want to eat this every day, but as an every now and again treat it's spectacular. Just go into the meal knowing that you're indulging in something special, unlike those carb counters who inhaled backfat in the name of good health.

white truffle mushroom cheeseburgers

• 1.25 pounds of chop meat
• provolone cheese
• good quality bbq sauce
• white button mushrooms, sliced
• white truffle oil
• sesame seed rolls

Form meat into four even sized patties, using your palms as sizing guides. Heat mushrooms over a medium high flame in a little olive oil. Cook until mushrooms have shrunk to about half their size, reduce heat to low and add a little bit of white truffle oil. Meanwhile, cook burgers to desired doneness (if you're older than 12 it should be medium rare at most- just sayin) on the bbq, adding cheese during the last 2 minutes of cooking. Assemble on bun with sauce on bottom, then burger, then mushrooms.

The dish: It's official, bbq season is among us and the redroom moves outside to the tiny balcony. Grilling is a great way to cook pretty much any food and you can expect to see lots of different meats and veggies on these pages over the summer, we just had to kick off the start of things with a good old fashioned cheeseburger. This was also a prime opportunity to answer faithful reader Rebecca's request for more recipes using white truffle oil. As a pound of truffles cost about as much as my car, white truffle oil is a great way to dress up some plain mushrooms and give the dish a great flavor without having to mortgage your house. Just be sure to look at the ingredients and make sure you're buying an oil that's actually made from truffles and not artificial flavors. If you haven't already, go out and clean your grill because we'll make sure it gets plenty of use this year. Enjoy these beautiful spring days everyone!

shallot and thyme mashed potatoes

• 1 bag of yukon gold potatoes
• fresh shallots, chopped fine
• fresh thyme, chopped fine
• 2 tablespoons heavy cream
• olivio
• coarse salt

Peel and chop potatoes into large cubes, boil over a high flame for 10 minutes or until they are soft and slide off a fork. Meanwhile, saute shallots in a little olivio over a medium flame for 10 minutes. Add cooked potatoes and shallots to large bowl, add cream and olivio, salt and thyme to taste, mash until smooth.

The dish: I've said it before; it's hard to find a dish that's more well liked and yet as easy and versatile as mashed potatoes are. Boil some potatoes, add some dairy and seasonings and wham- an instant crowd pleaser that goes with pretty much any dish. As you can tell from reading these pages I tend to like potatoes with some thyme in them, but pretty much any green herb will work. Any variety will work, but in a tradtitonal "meat and potato" recipe, splurge and go for the yukon golds, they're well worth the extra few pennies. I really try to not depend too heavily on salt in these recipes, but potatoes are one of those few things that just need a little to bring out their natural flavor.

shiitake and white truffle risotto

• 2 cups arborio rice
• 1 cup white wine
• 2 cups vegetable stock
• 2 cups chicken stock
• shiitake mushrooms, chopped
• butter
• fresh parsley, chopped
• white truffle oil (highly optional, I just got some on sale and had to use it)

Combine chicken and vegetable stock in large pot, heat on back burner over a medium high flame, stirring occasionally. In large pot on front burner, brown the mushrooms in a little butter over a medium flame for about 3 minutes. Add rice and more butter, occasionally turning rice, for another 3-5 minutes. Add wine, cook for 3-5 minutes, or until wine is fully dissolved. Reduce flame on rice pot down to medium low and stir in a ladle of stock, cook until fully dissolved. Continue adding stock, one ladle at a time waiting for each to dissolve before adding more. Make sure to keep the pot with the stock warm and be watchful of the rice, making sure to add enough stock so that the rice doesn't burn, but not so much that the rice appears mushy. The whole process will take longer than you'd expect, about 40+/- minutes. Once all stock has been ladled in check rice for doneness. If not fully cooked add more stock or water until done, if it's good then add parsley and truffle oil.

The dish: Loosely translated, "risotto" is Italian for "rice that's a pain in the ass to cook". However, the end result is well worth the effort. I'm not sure if it's the browning of the rice or the incremental addition of the liquids that makes it taste so distinctive, but whatever the trick is you certainly won't mistake risotto for Uncle Ben's boil in the bag. I had the truffle oil and decided to play on it with the mushroom theme, but risotto is a blank canvas that you can do any number of things with. I usually add cheese at the very end, but figured it might be a little too much with the oil. Use any white wine, but I have a box of Digit's likeness in the fridge that I use primarily for cooking.

meat sauce

• 1/2 pound of ground beef
• 1/2 pound of ground sausage
• 4 garlic cloves, peeled and chopped
• 1 large onion, chopped
• 2 cans of crushed tomatoes
• 2 cans of diced tomatoes
• 2 cans of tomato paste
• fresh (or dried) oregano, chopped fine
• fresh basil

In large skillet brown meats until done, drain. In large sauce pot over a medium flame, saute garlic and onion in a little olive oil for 3-5 minutes, or until just translucent. Add tomato paste and cook for an additional 3 minutes. Add remainder of tomatoes and browned meat and bring to a simmer. Reduce heat and cook for 2+ hours. Add oregano 1 hour before serving, add basil right as served.

The dish: The above recipe is the advanced version of this classic meat sauce. For total ease you can just throw all the ingredients in your crock pot and cook for 8 hours on low. I actually did a mix of the two- I cooked the sauce as described above and then transferred the mix to my crock pot to cook for a couple of hours. Unless if you're really pinched for time, I'd recommend always browning the meat and the garlic and onion as they have a distinct flavor when sauteed as opposed to slow cooking.

mango, pork and avocado wraps

• 1 cup cooked pork, cubed (I used some boneless pork chops that were on special)
• 2 large mangos, peeled and cubed
• 1 avocado, cubed
• your favorite sandwich wraps
• mayonnaise
• adobo (I've been rocking the light variety)
• fresh cilantro, chopped fine
• half of a lime

In a small bowl combine about 1/4 cup of mayonnaise with cilantro, a few shakes of adobo, and juice of half the lime. Stir together until fully combined. Assemble wrap by spreading mayo mixture on 1 side and placing equal amounts of avocado, mango and pork in center. Wrap it up and enjoy!

The dish: My wife is known for many things; her ravishing beauty, her sharp wit, her ivy league education, her irreproachable selection of husbands. One of her lesser known attributes is her ability to roll a wrap like nobody's business. This no doubt stems from her brief stint in the budding moments of the 1990s as a Taco Bell employee. She's a quick learner with great retention and here, many sunsets later, she can construct a wrap that is the envy of all. I am truly covetous of this, as I, someone who has some serious deli cred, can wrap about as well as I can play the accordion (read: not so hot). Working together is the foundation of any solid relationship and I'm proud to say that we get along as well as mango and pork (and avocado and cilantro lime mayo). The personalized plate was a Christmas gift from my mother-in-law and I find it fitting that it is showcased in this recipe which parades one of her daughter's greatest talents.

salmon with lentils

• 3 fresh salmon fillets, skin and bones removed (the ones I used were a little better than 1/3 of a pound each
• 3 carrots, peeled and cubed into small pieces
• 2 shallots, chopped finely
• 3 cups of vegetable stock
• fresh thyme, chopped
• 2 cups of brown lentils (or any kind- I think they all cook up about the same)
• good quality mustard (I used an even mix of Grey Poupon Dijon and spicy brown)
• unsalted butter

Saute carrot and shallots in large pot with a little olive oil over a medium high flame for about 5 minutes. Add lentils, a few sprigs of thyme, vegetable stock and about 1.5 cups of water, bring to boil and then reduce heat and simmer, adding more water as needed, for about 35 minutes or until lentils are cooked (they should be firm but tender). Meanwhile, in a large skillet over medium heat melt about two tablespoons butter and cook salmon for about 5 minutes (or longer, I like mine done on the rare side of medium) turning once. Remove fillet from pan and place on warm plate under tin foil. In same skillet, melt just a little more butter (maybe a tablespoon depending on how much is left in the pan) and whisk in about 4 heaping tablespoons of mustard and some chopped thyme. Turn flame off and continue to whisk until sauce is thick and creamy. Serve salmon over a mound of lentils with sauce spooned over both. We had it with broccoli rabe sauteed with garlic- it basically rocked.

The dish: I think I'm about to go on a salmon kick. It is hands down my favorite cooked fish (tuna winning the raw award) and I've got about 4 or 5 really good, really easy (this is by and large the hardest) recipes that I'll be posting soon. If you haven't tried preparing it at home, I highly recommend it as it tastes great, is easy and versatile and doesn't leave your house smelling like the Fulton Fish Market. It's also packed with Vitamin D and more Omega 3 than just about any other food, just be careful not to make yourself mad as a hatter.

chicken salad

• 4 boneless, skinless chicken breasts
• 1 large apple, cored and diced
• 2 stalks of celery, chopped fine
• unseasoned sliced almonds
• adobo
• cumin
• mayonnaise
• Dijon mustard

Season chicken with adobo, cook until done, then chop into small pieces. In large bowl combine cooled chicken, apple, and celery with about two tablespoons each of mayonnaise and mustard. Season with a couple of shakes of cumin and 1 or 2 shakes of adobo. If salad appears too dry, add equal amounts of mayo and mustard until desired consistency is reached. Serve on your favorite bread with fresh greens or on top of a fresh salad.

The dish: Although they're stories for a different time, there were two separate weeks of my life where I lived on nothing but store bought chicken salad. Eat one thing for a week straight and you'll be amazed at how much of an expert you become on that dish. While tasty, I always found the bought stuff to be a little lacking in flavor and usually dripping with too much mayonnaise. I'm pretty sure I'm past the point of eating any one thing straight for a week, but I don't mind making a big batch of this as the unique flavors can be enjoyed for a while. Like tuna the longer this sits the better it becomes.

Champagne crab cake sandwich

• 1 can lump crab meat (I used chicken of the sea)
• 1 pouch fresh crab meat (it will be refrigerated)
• 2 packages imitation crab meat, chopped finely
• 1 large onion, finely diced
• 2/3 cup of bread crumbs
• Dijon mustard
• 2 large eggs
• mayonnaise
• fresh parsley, chopped fine
• old bay seasoning
• 2 tablespoons Champagne vinegar (or any white wine vinegar)

In a skillet over medium heat brown the onion for 3-5 minutes in a little olive oil or until just opaque. Combine all the crab (making sure the imitation is chopped finely), onion, bread crumbs, a tablespoon of mustard, eggs, old bay and vinegar in a large bowl. Mix together and form into sandwich sized patties. Using same skillet as onion, cook each crab cake over a high flame in a little bit of oil until just browned. Transfer cakes onto lightly greased cookie sheet and bake uncovered for 20 minutes at 350. Stir together equal parts mayonnaise and mustard and add parsley. Serve crab cakes on nice rolls with shredded lettuce and sauce.

The dish: Imitation crab stick, as the name implies, is not crab at all. I refer to it as "bologna of the sea", but that's not really accurate either. Beef bologna is made from the parts of a cow that you can't sell in any other way. The crab stick has no crab at all in it (even the undesirable parts) and instead is ground up Alaska Pollock, a plentiful, flavorless whitefish that's in crazy abundance up in northern Alaska and Japan. It's not at all bad for you and can really work well in a dish if done right. I use it in the crab cakes because it's as cheap as the breadcrumbs and gives a great texture and flavor without being too fishy. The Champagne vinegar was a bottle I got on sale at Marshall's and have just been looking for ways to use it, but any white wine vinegar would work well. This recipe made 8 BIG crab cakes, so unless you need a lot you might want to cut back, but like meatloaf, this recipe is very forgiving about not using exact amounts of ingredients.

Beyonce fries

• 4 large sweet potatoes, peeled and cut into fry shapes
• cayenne pepper
• Kosher salt
• olive oil
• 1/2 cup reduced fat sour cream
• 3 tablespoons high quality maple syrup

Toss fries with salt, pepper and olive oil. Spread out evenly on a large baking sheet and cook in 400 degree oven for 20 minutes or until desired doneness. Stir syrup into sour cream and mix thoroughly. Dip fries into sauce and enjoy (was this sentence really necessary).

The dish: I work two days a month in an office that has a plethora of People magazines. If I'm there and I get a lull I often thumb through one and catch up on what's happening with the stars. One of them reported that Beyonce was trying some new diet that didn't involve much other than eating cayenne pepper and maple syrup, something about the different tastes satisfying cravings. I think it's a great example for all of her young girl fans that she should be so concerned about her body image and turn food (something that on patches of this planet is still in short supply) into the enemy. Hopefully Ms. Knowles realizes that eating is not the issue, but rather what and how much you eat. Sweet potatoes are loaded with vitamins A, B6 and C, as well as fiber and a host of antioxidants, and when you "fry" them in the oven in olive oil you cut out the really bad sat fats. I never really cared about the differences of maple syrup before I married a girl from Canada (pretty much) and she got me hooked on the good stuff, adjust it to your taste here. If you want perfect cut fries go to Bed Bath and Beyond and spend $12 on a fry cutter, otherwise any shape works.

rigatoni with roasted cauliflower and asiago cheese

• 1 pound rigatoni
• 1 head of cauliflower, cut into bite sized pieces
• 6 cloves of garlic, peeled and diced
• asiago cheese
• bread crumbs
• fresh curly parsley, chopped fine

Combine cauliflower and garlic with a generous amount of olive oil, roast for 20 minutes in a 400 degree oven, stirring occasionally. Boil rigatoni in salted water until just done. Add breadcrumbs and parsley to cauliflower, season with kosher salt and fresh pepper, stirring in more olive oil as needed. Continue cooking until pasta is done. Place pasta on plate, sprinkle asiago cheese on top, drizzle with good quality olive oil and top with cauliflower mixture.

The dish: If you're a faithful red room reader (which I think you might be because I'm pretty sure it's only Kim and I reading this) you know my feelings on olive oil: cook with really cheap stuff and drizzle with great stuff. Cauliflower is one of those super veggies that has all kinds of good things going on and this was an easy way to enjoy it. If you want to make it a little healthier you can omit the breadcrumbs, but they really added a nice touch.

rice with chicken, cashews and gloden raisins

• 2 cups white rice, cooked
• 1/4 cup chicken, torn into bite sized pieces
• 1/4 cup halved cashews
• 1/4 cup golden raisins
• fresh curly parsley, chopped
• Mrs. Dash seasoning

Combine first five ingredients. We used leftover chicken and we nuked it in a little chicken stock because we had some of that left over. Season to taste with Mrs. Dash and fresh ground pepper and kosher salt.

The dish: Kim really believes that she can't cook, which is not the case, and as a result she's a little pensive in the red room. I was working late and we had some leftover chicken so we planned on her putting this dish together and it came out great- the mix of flavors really worked. We normally just buy rice from the local Chinese place, but she used Uncle Ben's enriched boil in the bag and the texture was perfect. I enjoyed it cold the next day for lunch- this was a great way to stretch a little left over chicken.

green beans almondine

• 1 pound fresh green beans, caps snapped off
• sliced almonds, unseasoned
• 1 tbsp butter
• 1/4 lemon

Boil green beans in large pot for 4 minutes or until cooked but still crisp. Drain and rinse with cold water (to stop them from cooking further). Saute almonds in butter for three minutes over medium high flame. Add green beans, squeeze juice of lemon over mixture, and toss to combine. Serve immediately.

The dish: Two keys here: 1. Make sure that the green beans are cooked, but not too much. You want them to be firm with a snap and a bright green color. 2. As always, fresh lemon juice is imperative. That bottle in the fridge is OK for emergencies or when baked into a dish with many ingredients, but with so little going on in this dish you want to make sure that each component shines. No matter what the label says, that stuff in the bottle is not made with real lemons, it's made with some crazy chemicals in a plant along the Jersey turnpike that looks like it should be producing something much different than food flavorings.

mashed potatoes with leeks and thyme

• 3 pounds potatoes, scrubbed and peeled
• 4oz fat free sour cream
• 1/4 cup milk
• fresh thyme
• 1 large leek

Slice potatoes and boil until tender in salted water, drain. Chop thyme and white section of leek finely, saute in a skillet with a little bit of olive oil for 5 minutes over medium flame, stirring occasionally. In large bowl combine cooked potatoes with leeks and thyme and add remainder of ingredients. If you like very smooth whipped potatoes beat with a hand or stand mixer, otherwise a spoon works just fine. Once mixture is at your desired consistency, season to taste with kosher salt and serve.

The dish: Potatoes are a great canvas to run with and add pretty much anything you can dream of. The thyme and leek combo worked well, but I've added all kinds of crazy things to the mix. You can omit the sour cream and add pretty much any creamy dairy that suits you; more milk, heavy cream, butter, buttermilk or even yogurt if you get down with the active cultures. I made this mix a little creamier than I would have normally, but I wasn't sure when we'd be eating and as with pretty much everything but our own bodies mashed potatoes tend to firm up as they sit around.

chicken with mushroom and parsley gravy

• 4 boneless, skinless, chicken breasts
• 2 cups chicken stock
• 1 cup sliced mushrooms, I used baby bellas
• gravy master
• wondra flour
• fresh flat leaf parsley, chopped

Season chicken with kosher salt and fresh pepper. Add swirl of olive oil to a hot skillet (cast iron works best) and cook chicken through, about 4 minutes each side. Once cooked, place chicken on plate loosely tented with tin foil. Add stock to skillet and reduce heat to medium high stirring frequently with a wooden spoon, after 3 minutes add mushrooms and simmer for 5 minutes. Add two dashes gravy master to the mix and whisk in two healthy shakes of the wondra. Add parsley and more flour as needed. Turn off heat and continue whisking until gravy is correct consistency, spoon over warmed chicken and serve.

The dish: I read an article in the Wall Street Journal awhile back about a chef at some ridiculous restaurant in NY or LA or Tokyo or some such place where a meal probably cost more than most of the cars I've owned in my life, and he had a confession: every sauce and gravy he makes begins with a dash or two of gravy master. He said that he couldn't get the right color or flavor without it. I went right out and bought some and I'll be damned if my next batch of gravy I made wasn't my best. I became a huge proponent of the stuff and Kim even got me a gravy master t-shirt, don't ask me where, she has her sources. The other half of good gravy is using wondra flour, not as exciting as the master but it won't clump.

happy husband

• fresh baby spinach, rinsed
• 1 large egg
• sausage patty
• roll or bagel

Cook sausage patty (our favorite is Morningstar Farms meatless patties, we're carnivores and love these things- great flavor with almost no grease), place on bread. Fry egg to your liking, we do over hard. Place egg on patty and top with spinach, letting the heat from the sandwich slightly wilt the leaves.

The dish: In addition to my lovely wife's full time gig as a math teacher in a middle school, she also moonlights as a college professor once a week and teaches two Spin classes a week at our local gym. Yes, you read that right- three jobs, I tell her one more and I can be a kept man. She has a real passion for teaching Spin and I love being part of her Monday evening class, but her Saturday morning class begins at 7:15AM and I just feel like that thin line between Friday night and Saturday morning is almost non-existent at that hour. She also makes it too easy not to go to her class, bringing me the paper and breakfast in bed when she returns. She's experimented with all different variations on the breakfast sandwich theme, and this one's the winner- it's satisfying without being greasy and it's a great way to begin the day.

German potato salad

• 5 pounds red potatoes
• 1/2 cup cider vinegar
• 1/3 cup sugar
• fresh parsley, chopped fine
• dried mustard
• kosher salt
• 5 strips bacon, cooked and chopped
• 1 large white onion, diced

Peel potatoes about 80% (I like to leave some skin on, but not too much) and cut into similar bite sized pieces. In bottom of crock pot whisk together vinegar and sugar with a generous shake of dried mustard. Add potatoes, bacon and onion to pot, stir and season with salt. Cook on high for two hours, then cook on low for 8-10 hours. Add parsley in last 20 minutes of cooking. Serve warm.

The dish: Keeping with the "you can cook anything in a crock pot" theme comes this warm potato salad. This was cooked in my crock pot which is about 5 years old. Depending on the age of yours you may need to adjust cooking times slightly. This dish is best done the first time while you're home and can keep an eye on things, making sure the potatoes cook. As you can see in the picture I got cocky and went out for the afternoon and came home to slightly mashed potato salad, no big deal though. I advise against using any slow cooker that's not a real Rival Crock Pot, many cheaper knock offs cook unevenly and don't seal as nicely. There are a few higher end cookers from companies like Kitchen Aid, but I can't see dropping $100 on something that's an imitation of the $40 namesake.

pulled pork sandwiches

• paprika
• cayenne pepper
• adobo
• fresh ground pepper
• 2 cups cider vinegar
• 1/4 cup brown sugar
• liquid smoke
• 2 chili peppers, seeded and chopped fine
• 1 bell pepper (I used half a yellow and half an orange), chopped
• 1 boneless pork shoulder roast
• prepared bbq sauce, or homemade if you need a hobby

Combine paprika, cayenne pepper (just a little), adobo and black pepper, spread mixture evenly on roast, cover (Tupperware or saran wrap is fine, but never tin foil) and refrigerate over night. The next morning mix together vinegar and brown sugar (over heat works best, but right in the crock pot will do), add a few dashes liquid smoke, peppers and roast, and cook on low for 8-10 hours. Right before serving, drain roast in colander reserving a few drops of liquid on the meat, return to crock pot and shred with fork or wooden spoon and add some bbq sauce (I usually try to make my own, but went with Dr. Pepper flavored sauce this time and it worked quite nicely). Serve on your favorite rolls (Rockland bakery in the burgh if you're local) with extra sauce on the side.

The dish: I'm blessed to be 33 and have both my grandmothers still be alive. I could always tell when my birthday was 2 days away because I would get two cards, one from my maternal grandmother that had a bunch of scratch off tickets that were ALWAYS winners, and one from my paternal grandmother that would have a check for $20 inside. Usually the proceeds of both were spent acquainting myself with a host of designer inebriants, but I would always tell my grandmothers I spent the money on something more benign: no nan, I didn't get loaded with your birthday money, I bought a nice shirt. About three weeks before my 26th birthday I decided that I wanted a crock pot. "What a perfect idea" I thought, I can even tell my grandmothers I spent their bday money on it. By the time my day rolled around my pot already had some mileage on it and I was looking forward to telling my nans. I was shocked when the cards came but nothing was inside, apparently 25 was the cutoff for such things- who knew? I wound up telling both my grandmothers the full story and they got a kick out of it, but they also reminded me what being 26 meant, you've got to love the depression era. I've since used the hell out of my crock pot and have convinced many of my friends to buy one, becoming a champion of a kitchen gadget that probably reached the zenith of its popularity when I was in diapers. Pulled pork is always one of the first things I advise people to make. The recipe above is the advanced one, for ease you can just throw the roast in the cooker with some bbq sauce and be amazed at the results. If you're not down with the other white meat you can use beef, and if animals aren't your thing then lentils work well also, just cook them a little ahead of time.

Tuscan chili

• 4 cans cannelini beans, drained and washed


• 1 bag frozen chopped spinach


• 1 jar sun dried tomatoes, drained of oil


• 2 bell peppers, diced (I prefer yellow and orange)


• 3 cloves chopped garlic, or 3 tablespoons prepared garlic


• 3 tablespoons prepared pesto


• 4 links sausage


• 1/2 cup of vegetable stock


• chopped fresh parsley

If using raw sausage, brown meat in skillet and slice. If using cooked sausage, slice meat, then combine all ingredients except half of fresh parsley in crock pot (yeah, I'm that guy), season with dried Italian sounding herbs (look for lots of vowels- I used oregano), and cook on low for 8 hours. Garnish servings with fresh parsley.

The dish: I'm not really sure what makes a chili a chili, although typing this I'm inclined to think the presence of chili peppers does, but whatever. This is a great meal that has a chili-like satisfaction to it. Beans, peppers, meat- other than the Italian twist it's straight up chili. Like the more traditional variety of chili you can notch up the spice on this by adding some hot peppers, you can even find them Italian style if you wish to remain true to the name. If you're reading this and know me, you know the one thing on the planet that I CANNOT STAND is green peppers, which is fine because the yellow and orange ones really give off nice color alongside the green spinach and white beans. I used regular Italian sausage, but you could just as easily use a nice chicken sausage or no meat at all and this dish would satisfy. If you don't already own one I highly recommend picking up a crock pot as there is no way that we'd have a hot dinner half the time if we just didn't walk into it at the end of the day.

Israeli couscous salad

• 2 cups Israeli couscous, cooked
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• kosher salt
• white pepper

In a large pot bring 2.5 cups of water to a boil, add couscous, reduce heat to a simmer, cover and cook until tender, stirring occasionally. Meanwhile, whisk together juice, oil and vinegar. When couscous is cooked add mixture and season with salt and pepper. If mixture is too dry, add more of the liquids. Serve cold.

The dish: Israeli couscous is a funky little ball of almost pasta that has a really unique consistency. This salad is basically a rip off of one that Hannaford sells in the warmer months. This is the first batch I've made and I kind of winged the recipe, and it's quite good but truthfully, Hanny's is better. I'll remake this a few times before salad season gets into full swing and see if we can't surpass the goodness from the deli counter.