Tuna and Cannellini Bean Salad

Ingredients

2 cups of arugula, spinach or any other greens
1 12-16 oz can of cannellini beans
1  5 oz can of tuna packed in oil
1/2 cup cherry tomatoes, halved
1/4 thinly sliced red onion
2 Tablespoon of extra virgin olive oil
1 lemon
Salt and pepper to taste

In large bowl combine arugula, white beans, tuna, tomatoes and red onion.  Drizzle with the olive oil and juice from lemon.  Salt and pepper to taste.

Bolognese Sauce

1/4 cup olive oil
2 cloves of garlic, minced
1 medium sweet onion
1 carrot
1 stalk of celery
1 1/2 pound of ground beef
1 pound of sweet sausage
1 cup red Chianti wine
4 cups chopped tomatoes
Salt
Pepper
Fresh Parmesan cheese

Mince the garlic, finely slice the onion, carrot and celery.  Saute the garlic in 1/4 cup of olive oil.  Add onions, carrots and celery, saute until onions are translucent and carrots and celery have softened.  Add beef and pork to the pan, salt and pepper, brown for 10 minutes.  Pour in the wine and cook on high to reduce until wine has evaporated.  Add tomatoes, salt and pepper.  Simmer for 40 minutes.  Serve over pasta with fresh Parmesan cheese. 

Rutabagas also make a great substitute for pasta.  Spiralize them to prep.  Saute them in olive oil and garlic, cover and cook for 6 minutes

Lorri's Pasta e Fagioli

Ingredients

• 4 oz of pancetta
• 1 Tbsp Olive Oil
• 1 Medium Size Onion, chopped
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 5 Garlic Cloves, (pressed or finely minced)
• 2 Stalks Celery, diced
• 1 Large Carrot, diced
• (1) 14.5 oz Can Diced Tomatoes (with liquid)
• (2) 15.5 oz Can Cannellini Beans (drained & rinsed)
• (1) 15.5 oz Can Garbanzo Beans (drained & rinsed)
• 2 Bay Leaves
• 4 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
• 1 Sprig of Fresh Rosemary
• 4 cups Chicken Broth 
• 4 ounces ditalini or penne pasta

To Finish

• 1/4 cup Flat Leaf Italian Parsley (finely chopped)
• 1 cup Parmesan Cheese (grated) plus more for garnish
• 1 Tbsp Fresh Basil Leaves, chopped (or to taste)

In a large pot brown the pancetta.  Add olive oil and saute garlic for 1 minute.  Add onions, carrots and celery.  Saute till soft.  Add chicken stock, diced tomatoes with juice, cannellini beans, garbanzo beans, bay leaves, thyme and rosemary.  Bring to a boil then simmer uncovered for 15 minutes.  Add pasta and simmer an additional 10 minutes.  Add Parmesan, parsley and basil.  Top with additional Parmesan

to taste.