• FOR THE FISH:
• 1 tablespoon extra-virgin olive oil
• 4 (6- to 8-ounce) skin-off trout fillets, or any firm, white-fleshed fish
• 2 cups (8 ounces) raw pecans
• 1/4 cup cornstarch
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon finely grated lemon zest (optional)
• 2 tablespoons Dijon mustard
• Lemon wedges, for serving (optional)
•
FOR THE SAUCE:
• 3 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice
• 2 tablespoons minced fresh herbs, such as parsley, sage, rosemary or thyme

DIRECTIONS
Position the rack in the middle of the oven and preheat to 350 degrees.
Grease a large rimmed baking sheet with oil.
Place the fish on a plate and pat it dry with a paper towel.
In a food processor, grind the pecans until finely chopped. Transfer the nuts to a shallow dish, add the cornstarch and toss to combine. Season with the pepper, garlic powder, paprika and lemon zest, if using, and stir to combine.
Working with one fillet at a time, brush the fish with the mustard then coat the fish on both sides with the pecan mixture, pressing the mixture in to cover. Transfer the coated fish to the baking sheet and repeat with the remaining fish and coating ingredients.
Bake, without flipping, for about 25 minutes, or until just golden brown. Do not overbake.
Make the green beans: While the fish is baking, in a large skillet over medium-high heat, heat 2 teaspoons oil until shimmering. Add the green beans and cook, stirring often, until they begin to blister and brown in spots, 5 to 6 minutes. Add the garlic and pepper flakes and toss together for about 1 minute. Transfer the beans to a platter.
Make the sauce: Just before serving, in a small stainless skillet over medium heat, melt the butter, stirring constantly, until it browns and smells nutty, 3 to 4 minutes. Remove from the heat, then add the lemon juice and your herb of choice, and swirl in the pan to combine.
Place a quarter of the green beans on each plate, top with a fish fillet and drizzle the butter sauce over. Serve immediately, with lemon wedges, if desired. 4 servings

Cooking Spray

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

one stick (1/2 cup) butter, softened

3/4 cup butterscotch chips

3/4 cup lightly packed light brown sugar

one extra large egg

1/2 teaspoon pure vanilla extract

1/4 cup bourbon

1. Preheat the oven to 350 degrees and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that too.
2. In a medium bowl, whisk the flour, baking power and salt.
3. In a small saucepan over medium heat melt the butter and ¼ cup of butterscotch chips until the mixture is smooth. Transfer it to the bowl of a standard mixer.
4. Beat the brown sugar into the butter mixture, than the eggs. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining ½ cup butterscotch chips.
5. Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting

Line a baking sheet with parchment paper. In a small bowl, use a fork or back of a spoon to mash 3 tablespoons of tomato paste, three finally chopped anchovies and a 1/2 teaspoon of grated garlic into a smooth paste and set aside

Lightly dust counter, a half a package of puff pastry (17.3 ounces), thawed, and a rolling pen with flour. Rollout pastry to approximately 16”x 13“and transfer pastry to a prepared baking sheet.

Spread anchovy mixture evenly on pastry, leaving a 1 1/2-inch border on all sides. Using 6 ounce of thinly sliced Italian style cured meat such a salami, mortadella soppressata and/or capicola and 4 ounce slice of provolone cheese, layer half of the cured meat, half of the provolone, remaining cured meat and Remaining provolone on top of anchovy mixture. Top evenly with 1/3 cup of sliced roasted red Peppers; three canned artichoke hearts packed in the water, chopped and squeezed dry; 1/2 cup of sliced large green pimento stuffed olives; 3 ounces of fresh mozzarella, cubed; and three pickled hot peppers, sliced. Sprinkle with 1 1/2 teaspoons of dried oregano and 1/2 teaspoon freshly ground black pepper. Drizzle with 2 teaspoons of olive oil and 1 teaspoon of balsamic or red wine vinegar. Refrigerate for 20 minutes.

With 13 -inch sides at top and bottom, roll up Stromboli jelly roll style. Turn Stromboli seam side down tucking ends to seal. Chill at least 30 minutes and up to two hours. Chilling the pastry helps it to hold it shape as it bakes.

Arrange a rimmed sheet pan on center rack of oven. Preheat oven to 400°. In a small bowl, combine one large egg, 1 tablespoon of water and 1/4 teaspoon spoon kosher salt.

Brush over surface of Stromboli. Sprinkle with 1 tablespoon of grated Parmigiano-Reggiano cheese. Pick up parchment, with Stromboli and placed on preheated sheet pan. Bake 55 to 60 minutes or until deeply browned. Tent with foil during last 10 to 15 minutes of baking if cheese gets too dark. Cool slightly before slicing. Serve warm or at room temperature. Serves 8 to 10

Ingredients:
• 1 (8 ounce) package angel hair pasta
• 1/2 cup butter
• 4 cloves minced garlic
• 1-pound of shrimp, peeled and deveined
• 1 cup dry white wine
• 1/4 teaspoon ground black pepper
• 3/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Directions:
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Ingredients:

• 1 eggplant
• 1 cup marinara sauce
• tomato, sliced
• fresh basil
• mozzarella cheese, sliced
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cloves garlic, minced
• olive oil
• ¼ cup panko breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• ½ teaspoon pepper

Preparation:
1. Preheat oven to 375°F (190°C).
2. Cut eggplant lengthwise, keeping it connected at the stem.
3. In a baking dish, place marinara sauce and spread to cover the bottom.
4. Place the eggplant directly on the sauce.
5. Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
6. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
7. In a small bowl, combine panko, cheese, salt, and pepper.
8. Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
9. Cut into your desired size pieces.

Ingredients:
• Good olive oil
• 1 pound lean ground sirloin
• 4 teaspoons minced garlic (4 cloves)
• 1 tablespoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 1¼ cups dry red wine, divided
• 1 can (28 ounces) crushed tomatoes, preferably San Marzano
• 2 tablespoons tomato paste
• Kosher salt and freshly ground black pepper
• 1 pound dried pasta, such as orecchiette or small shells
• ¼ teaspoon nutmeg
• ¼ cup chopped fresh basil leaves, lightly packed
• ¼ cup heavy cream
• Freshly grated Parmesan cheese

Preparation:
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid. Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary, to make enough sauce. Serve hot with Parmesan on the side.