eGourmet Recipes

Serves 4-6

Cook linguini and drain (but do not rinse!!!), reserving some of the pasta water. Return the pasta to the pot, break up goat cheese in small bits and add to the hot pasta. Add spinach, nutmeg and lemon zest and stir until goat cheese begins to melt and coat the pasta. Add reserved pasta water as needed to thin sauce enough to coat all the noodles. Add salt and pepper and serve at once with a bit of Parmesan grated on top.

Recipe courtesy Molly Fowler, The Dining Diva

Serves 4-6

Slice chicken breasts in half horizontally, and pound each until quite thin (scaloppini). Season with salt and pepper and dredge in flour. Heat olive oil in a large sauté pan until it shimmers. Quickly brown chicken breasts, turning only once. Take care to not crowd the pan!! Remove chicken to a baking sheet and finish in a 350 oven, about 10 minutes.

In the same pan, adding more oil if needed, sauté the shallots, garlic and mushrooms until tender, and mushrooms are just beginning to brown. Deglaze pan with the Marsala, reduce by half. Add broth and balsamic vinegar, and further reduce until sauce thickens somewhat. Add basil. Adjust seasonings. Serve sauce over chicken. Great served over pasta or polenta.

Recipe courtesy Molly Fowler, The Dining Diva

Preheat oven to 375°. In a large mixing bowl, stir together the olive oil, butter, and garlic. Add bread cubes and quickly toss to coat. Pour out in a single layer onto a greased baking sheet. Sprinkle with Dried Italian Seasoning and kosher salt. Bake in oven for 10 to 12 minutes until crisp and golden brown, stirring occasionally. Remove from oven and let cool completely. Store in an airtight container.

Recipe courtesy Molly Fowler, The Dining Diva

Makes 1 1/3 Cups Dressing

Combine everything except oils in a food processor and blend until smooth.  With machine running, slowly pour in oils in a slow and steady stream.  Mixture will emulsify and thicken.  Taste and add salt and pepper as needed.

Toss with crisp, clean romaine and garnish with homemade croutons and shredded Parmesan cheese!

Recipe courtesy Molly Fowler, The Dining Diva

Serves 6

Lightly toss all salad ingredients in a chilled bowl. In a food processor combine the vinegar, mustard and sugar. Add oil in a slow steady stream. Adjust seasonings, and dress salad lightly with the vinaigrette and serve immediately on chilled plates.

Recipe courtesy of Molly Fowler, The Dining Diva