Holiday Specials

Wishing you the joys of the season

Sausage and Ravioli with Marinara Sauce

Three Cheese Ravioli and zesty Italian chicken sausage nestle together in a bubbly tomato-basil sauce until perfectly tender. Then, each serving bowl is finished with a very generous shower of freshly grated Parmesan. It’s a high-protein, low-fuss meal back-pocket recipe for busy weeknights or anytime you’re craving some Italian comfort food!

This cozy, one-pot, 30-minute meal is perfect for those chilly, wintry evenings. The recipe was adapted from gimmesomeoven

Ingredients:

• 2 tablespoons olive oil, divided
• 1 pound Italian chicken sausage, sliced into bite-sized pieces
• 1 small sweet onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon parsley flakes
• 1 teaspoon dried basil or ½ cup chopped fresh basil
• 1 (28-ounce) can of whole San Marzano tomatoes, not drained!
• 1 can (14.5 oz.) stewed tomatoes with basil and garlic
• 1 teaspoon sugar
• 1 package refrigerated three cheeses ravioli or potato gnocchi (shelf product)
• 2 handfuls fresh baby spinach. Stems removed
• Fine sea salt and freshly ground black pepper
• Freshly-grated Parmesan

Directions:

• Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the sausage and cook, flipping occasionally, until browned on both sides. Transfer the sausage to a clean plate and set aside.
• In the same pan, sauté the chopped onions for 3 minutes, then add in the garlic and spices and saute for 2 minutes, stirring frequently.
• Add both cans, including the juices from the can. Stir to combine, using a wooden spoon to gently break up the tomatoes as they cook. Once the sauce reaches a simmer, reduce the heat to medium to maintain a low simmer. Add in the ravioli or gnocchi and cooked sausage and cook for 6-8 minutes, stirring occasionally, until tender.
• Add in the spinach and fresh basil if using, and gently toss until the spinach has wilted. Season with salt and pepper as needed. Serve the dish warm, garnished with lots of Parmesan, and enjoy!

Dark Chocolate Chunk Pistachio Cookies

A gourmet cookie perfect for Santa's visit with a glass of milk. These buttery cookies with chunks of dark chocolate, chopped pistachios, and a touch of sea salt elevate cookies to a new level. Store cookies in an airtight container on the counter for three days. The recipe comes from twopeasandtheirpod

Ingredients:

• 1-1/2 cups flour
• ½ teaspoon sea salt
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup butter at room temperature
• ¼ cup sugar
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cup finely chopped shelled pistachios
• 1 cup dark chocolate chopped ( use a bar of 72% Ghirardelli Dark Chocolate)
• Flaky sea salt

Directions:

• Line 2 baking sheets with parchment paper
• Whisk together flour, salt, baking powder, and baking soda in a bowl. Set aside.
• Cream butter and sugars together until light and fluffy, about 3 minutes. Add in egg and vanilla and beat for 2 minutes more.
• Slowly add in dry ingredients and mix until incorporated.
• Stir in chopped pistachios and chocolate chunks. Chill dough for 30 minutes.
• Preheat oven to 350 degrees. Roll dough into balls about golf size. Sprinkle lightly with sea salt. Bake for 11 minutes and let cookies sit on the baking sheet for a few minutes before transferring to the baking rack.